Fruit-topped Cake Heaven

Servings: 1 9x13 Pan

Author: Kelly the Kitchen Kop

1 cup soft pastured butter
1 cup organic cane sugar-- Unfortunately this recipe is not quite as dreamy with the more natural sugars like palm sugar, but the original recipe called for 1 1/2 cup and I cut it back to 1 cup and it's perfect.
4 eggs beaten-- pastured eggs are best from your favorite local farmer
2 cups flour-- I use organic unbleached white
1 teaspoon organic vanilla
2 teaspoons baking powder-- the kind without aluminum
1/2 teaspoon sea salt
1 teaspoon lemon extract, another recipe called for almond extract if you want to try that
About 2 cups fruit pie filling <-- that's an easy recipe to make it homemade -- you could use mixed berries peaches, apples, or any kind of fruit you like! Lately I've been able to find organic pie filling at the store or at least some without high fructose corn syrup!

Mix the dry ingredients and then add in the wet ingredients (except the pie filling) -- I use my Bosch. That thing is a workhorse. I've had it 14 years now and it's still going strong! Spread into a buttered 9×13 pan. Dollop the pie filling around the batter.
Bake 350* for 35-45 minutes or until golden and just set on top, do NOT overbake or it’ll be too dry. The original recipe said to sprinkle
powdered sugar on top, but I made real whipped cream for the top instead. It's also good with some homemade vanilla ice cream.