French Butter Cake

This is our version of a recipe we picked up during our honeymoon in Beaune, France. Light and buttery, with just a hint of vanilla, this cake lends itself to any fresh seasonal fruit. In early spring, we use the very first wild strawberries. In summer months, we use a variety of stone fruits as well as an assortment of fresh berries. For the autumn and winter months we like to use thin sliced buttery pears or apples. We often serve this with a dusting of confectioners’ sugar and a dollop of whipped cream.

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