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A simple cake with fresh fruit is just what the doctor ordered. As I have mentioned baking does not excite me, so I tend to keep my desserts simple (usually fruit based). I chose plums for this baked cake, and they provided the perfect amount of sweet and tart. You could use nectarines, peaches, strawberries, or any semi firm fruit of your choice. If you are looking for a dessert that is pleasing to the eye, and will not have you in the kitchen all day then this is for you.What a wonderful addition to a summer evening meal. You could also whip some cream for a topping if desired.

4 T unsalted butter, room temperature, plus more for skillet

1 cup all-purpose flour, plus more for skillet

½ t baking powder

¼ t baking soda

Coarse salt

¾ C plus 2 T sugar

1 large egg

½ C low-fat buttermilk

4 ripe medium plums, thinly sliced

Preheat oven to 375°. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and ½ teaspoon salt. Beat butter and ¾ cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet, and smooth top with an offset spatula. Fan plums on top, and sprinkle with remaining 2 tablespoons sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool slightly.

Until tomorrow...Peace.