Summer Cake with Fruit

1/2 cup strawberries, hummed and halved
1 cup peaches or nectarines, peeled, halved and pitted, cut into wedges
1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter
1/2 cup sugar
3 eggs
1 tablespoon rum
2 teaspoons grated lime zest
1/2 cup yogurt
1 cup heavy cream
1 tablespoon confectioners sugar

Oil a 9 X 9-inch baking pan.  Place the cherries, strawberries, peaches or nectarines in a bowl and toss gently together.

Sift the flour, baking powder, baking soda and salt together in a bowl and reserve.

Cream the butter until light and creamy, 2 minutes.  Add the sugar and continue until light and fluffy, 2 minutes.  In a bowl, whisk together the eggs, rum and lime zest.  Gradually add this mixture to the creamed butter and sugar mixture.    Add the dry ingredients in 3 parts, mixing after each addition.  Add the yogurt and stir just until mixed.  

Preheat an oven to 350°F. Pour half of the batter into the prepared pan.  Add the fruit onto the top, spreading evenly.  Pour the remaining batter onto the fruit.  Bake until a toothpick when inserted into the center comes out clean, 30 minutes.

In a bowl whip the cream and confectioners sugar until soft peaks form.

Remove from the oven and cool in the pan.  Cut into squares and serve warm or room temperature with whipped cream.

Serves 9