I'm not sure what makes this cake rustic but I just like calling it that. My mother makes this cake often in the summer and the typical version is with plums but I love it with peaches. There is a variety of fruit that would work well in this cake such as cranberries or apples in the fall. You could also add nuts to the batter and flavor elements such as vanilla or nutmeg. It's not too sweet and goes well with some vanilla ice cream, whipped cream or creme fraiche and makes a great addition to a bbq.
Rustic Peach Cake
3/4 c sugar
1/2 c unsalted butter
1 c flour
1 t baking powder
pinch of salt
4-5 sliced peaches or 16-20 pitted plums, sliced in half
raw sugar, lemon juice and cinnamon for topping
Preheat oven to 350. Cream butter and sugar and then add flour, baking powder, salt and eggs. Beat well. Spoon batter into springform pan and place sliced peaches (with or without skin) skin side up on top of batter. Sprinkle with about 1 spoon of lemon juice and then 1 spoon cinnamon and sugar. Bake 1 hour. Cool. Cake freezes well.