This recipe comes from my sister, and it never fails. It comes together in just about the time it takes to slice some fruit, it works with various combinations of fruit (tonight I made it with 5 plums, 2 apricots, 1 nectarine and a handful of cherries), and most importantly, it tastes delicious. The cake is buttery, not too sweet, and develops a nice caramely crust on top while staying moist and tender below.
You want roughly 3-6 cups of sliced fruit. Any stone fruit (peaches, nectarines, plums, apricots, cherries) will be delicious. Apples work well, alone or in combination with pears or rhubarb; rhubarb & strawberries would be nice, too. Cut the fruit up and pour into a gratin or pie dish; sprinkle with a tablespoon of lemon juice and a teaspoon or so of cinnamon.
1 1/2 sticks melted butter
3/4 c sugar
1 c flour
2 beaten eggs
Combine the topping ingrediants into a batter and pour over the fruit. Bake at 350 for 50 minutes, until the crust is golden and the fruit is bubbling up around the edges.