I had been meaning to make this for awhile; there was a version of it in Bon Appetit over the winter. Then I saw it, this time a version from Gourmet, on The Kitchenette, made with blackberries. It was time. I adapted both versions and came up with my own, made with olive oil, which I like to bake with. Nothing against butter, it's just that it's always that much easier! And I like to think it's healthier, which may or may not be the case.
1/2 teaspoon soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup olive oil
1/2 cup buttermilk
1/2 cup sugar
1/2 teaspoon vanilla extract
A cup of fruit, more or less depending on your tastes or you can leave it out, add spices, be creative and use what you have!
Mix wet and add to dry. Drop fruit (sliced strawberries, whole berries--you get the idea) on top of the batter. It will sink a little; no worries. Bake in 350 degree oven for 25 to 30 minutes. I used a 10 inch spring form pan, and it seemed to be better on the 25 minute side.
This cake was so easy and delicious that when my in-laws came to visit this weekend, I decided to make it again, this time with the brandied apricots that I've had in the fridge sitting in a shot of their brandy. I pulled the apricots and arranged them on the batter, which I had added vanilla sugar and extract to. Then I downed the last bit of brandy. Waste not, want not! We finished it for breakfast the next day.