Fruit-Topped Cake

• 1 1/4 cups cake flour (not self-rising)
• 1 teaspoon baking powder
• 1 pinch salt
• 8 tablespoons butter, divided (or margarine)
• 10 tablespoons sugar, divided
• 1 large egg
• 1 lb fruit, sliced (fresh or frozen)
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon ground cinnamon

1. Preheat oven to 375u0b0F Grease a 9-inch round pan.
2. Sift flour, baking powder and salt into a small bowl.
3. In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
4. Add egg to butter/sugar mix, stir well.
5. Stir in flour mix, spread dough in pan with the back of a spoon.
6. Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
7. Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
8. Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
9. Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
10. Cool on a wire rack and serve warm or at room temperature.

cake flour, baking powder, salt, butter, sugar, egg, fruit, lemon juice, ground cinnamon

Taken from www.food.com/recipe/fruit-topped-cake-262327 (may not work)