Instructions

1. Spray the bottom and sides of a 9″ metal cake pan. Line the bottom of the pan with a circle of parchment paper and line the sides completely with several strips of parchment.
2. Preheat oven to 350 F or 325 F convection.
3. If using apples, slice into 1/4 inch slices. Sauté in a large skillet over medium heat with 1 T sugar for about 5 minutes or until just slightly soft. (Optional: add 1/4 t cinnamon at end of cooking time.)
4. If using peaches, drain well and toss with 1 T sugar and a little cinnamon, if desired.
5. Line the bottom of the cake pan with fruit. Set down the cranberries or blueberries first, then spread a layer of apples or peaches evenly on top in a spiral or random pattern.
6. In a large mixing bowl, sift together flour, baking powder, baking soda, sugar, salt and cinnamon. Stir to combine ingredients well and set aside.
7. In another medium size bowl, mix together wet ingredients: applesauce, buttermilk or milk plus lemon juice and beaten egg.
8. Add wet ingredients to dry ingredients and stir gently but thoroughly just until flour dissapears.
9. Pour batter over fruit and smooth the top.
10. Bake at 350 F or 325 F convection for about an hour, until a toothpick inserted in the middle comes out dry and clean. Cake is done when sides pull away from the paper and the top of the cake springs back when lightly touched.
11. Let cool 10 minutes before flipping onto a large, clean plate. Dust with powdered sugar, if desired, just before serving.
12. Dig In to these Substitutions
13. Apples and blackberries with 1 T each sugar and orange zest
14. Cherries and toasted slivered almonds
15. Pears and blueberries tossed in honey and 1 T lemon zest
16. Pineapple (canned) and 1 T lime zest
17. Chocolate chunk chips and toasted nuts and/or sweetened shredded coconut
18. Your favorite pie filling (1½ cups)