Dump Cake

Classic dump cakes were made with canned pie filling, a box of dry cake mix, and melted butter. The ingredients were dumped into the pan - fruit first, then cake mix, followed by the melted butter. No mixing; just layer and bake. The whole thing came out of the oven resembling something between a cobbler and streusel. Most dump cakes are way too sweet and can be kind of a one-note experience. Using canned pie filling and cake mix also means loads of preservatives and who knows what else going into your cake. You'll forgive this cake its unfortunate name once you make this homemade version, which uses no canned pie filling or cake mix. Real ingredients are just as easy - and so much tastier.

Fruit:
3 lbs fresh or frozen fruit, such as; berries, sliced peaches, sliced apples, sliced plums (1.36 kg)
½ cup sugar (100 g)
2½ Tbsp. cornstarch
1/8 tsp. kosher salt

Cake:
1 cup sugar (200 g)
1¼ cups all-purpose flour, unbleached (175 g)
1 tsp. baking powder
¼ tsp. kosher salt
¾ cup unsalted butter, melted (170 g)

To Serve:
vanilla ice cream

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Prepare the Fruit:
Combine the fruit, sugar, cornstarch, and salt in a 9x13" baking dish, stirring to coat the fruit in the sugar and cornstarch. Add up to an extra ¼ cup sugar, as needed, if using very tart fruits. (Frozen fruit is fine; it doesn't not need to be thawed before baking.) Spread the mixture into an even layer.

Add the Cake Topping:
Whisk together the flour, sugar, baking powder, and kosher salt for the cake layer in a mixing bowl. Sprinkle the mixture evenly over the top of the fruit. Drizzle the melted butter evenly over the top.

Bake the Cake:
Bake for 35-45 minutes, or until the fruit is bubbling through the center and the top is golden (frozen fruit might take an extra 10 minutes or so). If you notice a few dry pockets of flour toward the end of cooking, push them down into the fruit with a spoon so they cook.

Serve warm with vanilla ice cream. Leftover cake can be covered and refrigerated for a few days.

Makes 12 servings.