Averie Cooks

-1 Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
-1 In a medium bowl, whisk together the first 6 dry ingredients (through optional salt); set aside.
-1 In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
-1 Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth.
-1 Gently and briefly fold in the fresh fruit.
-1 Bake until done, probably 35 to 40 minutes, but watch your cake, not the clock. Bake until center is slightly domed and set, golden in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 37 minutes total, and at the 30-minute mark, I tented with foil. Baking times will range dramatically based on types of fruit used, how juicy it is, and how much water it releases into the batter.
-1 Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving.
-1 Optionally, dust with confectioners’ sugar or a simple glaze. This lemon glaze, this buttery vanilla glaze, this browned butter glaze, or this vanilla cream cheese glaze are all excellent, quick, and easy options.