Preparation

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。轻轻黄油一个9×2英寸的圆形蛋糕盘。用羊皮纸切开底部的底部，以安装锅并轻轻面粉，从而挖出多余的。
• 在一个中等大小的碗中，搅拌面粉，磨碎的姜，发酵粉，小苏打和盐。在装有桨叶附件（或手工搅拌机）的立式搅拌机中，将黄油和糖打成中高，直到充分混合和蓬松，大约3分钟。一次加入一个鸡蛋，以中等速度跳动，直到将其混合在一起，然后将香草与第二个鸡蛋添加。使用宽阔的橡胶刮刀，将一半的干成分折叠，然后折叠酸奶油，然后将其剩余的干成分折叠。将面糊刮入准备的锅中并均匀散开。烘烤15分钟。

• Meanwhile, make the topping: combine the sliced fruit and the grated ginger in a small bowl and toss until the ginger is well distributed. Add the sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the topping evenly over the cake, working quickly. Don’t worry about the fruit looking perfect—this is a rustic cake. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35 to 40 minutes.
• Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature, with whipped cream if you like.