Fruit-Topped Cake - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0F Grease a 9-inch round pan.
Sift flour, baking powder and salt into a small bowl.
In a medium saucepan, melt 6 tablespoons butter over low heat. Stir in 6 tablespoons sugar and let cool 10 minutes.
Add egg to butter/sugar mix, stir well.
Stir in flour mix, spread dough in pan with the back of a spoon.
Arrange fruit slices in a circle filling in to the center, press lightly into the dough.
Drizzle fruit with lemon juice and sprinkle with remaining 4 tablespoons sugar.
Sprinkle with cinnamon and dot with remaining 2 tablespoons butter.
Bake 25 to 30 minutes, or until fork inserted in center comes out clean.
Cool on a wire rack and serve warm or at room temperature.