Any-Fruit Snack Cake or Muffins

• servings: 1 cake or 12 muffins

Ingredients

1 stick butter, softened

1/3 cup brown or white sugar, plus 1 tablespoon brown: sugar for sprinkling

3 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

½ cup milk

3 cups chopped fruit of your choice, all one kind or a mix

Directions

Heat the oven to 375 degrees. Grease either a 12-inch baking pan or a 12- cup mufin tin.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream the two together into a uniform mixture. Scrape down the sides of the bowl with a spatula, then add the eggs and vanilla and stir to combine.

In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the bowl with the creamed butter and sugar, along witn the milk, then stir until just combined.

Stirin the fruit and transfer the batter to the prepared pan. Sprinkle win brown sugar and bake until a fork inserted in the center comes out Cleali, about 20 minutes for muffns, 30 to 40 minutes for a cake. Let cool slighty before slicing and serving; well-wrapped leftovers will keep at room temperature for a few days or in the freezer for a few months.

Notes

Source: Perfectly Good Food, by Margaret Li and Irene Li

This simple, casygoing cake is designed for berries or fruit chunks of almost any kind. It's dessert-y enough to be: satisfying at the end of a meal, but not so sweet that you can't eat it for breakfast.