Slice the fruit and place in a bowl. You can remove the skin of the fruit if you like. Add the sugar and carefully fold the fruit to coat all the slices with sugar. Set aside while you make your batter.

Preheat oven to 350 degrees F. Grease a nine inch cake pan or baking pan lined with parchment paper.

In a large bowl, combine the flours, baking soda, salt, cinnamon, cloves and cardamom.

In the bowl of your stand mixer or in a large with an electric hand mixer, cream the butter and sugars together until light and fluffy. With the mixer on low, add the eggs one at a time and mix until incorporated. Scrape down the sides of the bowl as needed. Add the vanilla. Add half of the flour mixture, then the sour cream, followed by the rest of the flour mixture. Mix just until the ingredients are combined. The batter will the thick.

Spread the batter into your cake pan and smooth with top with a rubber spatula or knife. Arrange the slices of fruit however you like over top. I alternated the peach and plum slices in circles.

Bake the cake for 50 to 60 minutes or until a cake tester comes out clean. Cool in the pan for at least half an hour before removing.

This is a lovely any-time kind of cake. The fruit becomes velvety smooth and is the perfect textural and flavour compliment to the spicy, subtly-sweet cake. I find this cake is best on the day it’s made but it will keep for a day in an air-tight container at room temperature. I’m paranoid about moldy food so I placed the cake into the fridge after a day or two. It’s still delicious eaten cold or you can pop it into the microwave or toaster oven to warm up.