Jazzy Platz

I made this delicious Jazzy Platz using frozen mixed berries, but the fruit combos are pretty well limitless. This recipe from Anna Olson was easy to put together and I would highly recommend it. 1 cup sugar
3/4 cup butter (room temp)
1/4 cup sour cream
4 large eggs (room temp)
1 tsp. vanilla extract
1/2 tsp. almond extract
1 cup flour
1/3 cup ground almonds
2 tsp. finely grated lemon zest
1 1/2 tsp. baking powder
1/4 tsp nutmeg ( I used cinnamon)
1/4 tsp. salt
2 cups mixed fresh fruit, such as apricot halves, peach slices, plum halves and/or mixed berries, cinnamon sugar for sprinkling.

1. Preheat oven to 350 degrees. Grease a 9 by 13 pan.
2. Beat the sugar and butter until light and fluffy. Beat in the sour cream, then add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. In a separate bowl, stir the flour, ground almonds, lemon zest, baking powder, nutmeg, and salt to combine. Add this to the butter mixture and stir just until incorporated.
3. Spread the batter into the prepared pan and arrange the fruit overtop, pressing gently. If you're using plums or apricot halves, arrange them with their flat side up. Sprinkle lightly with sugar and cinnamon and bake for 25-30 minutes, until a tester inserted in the centre of the cake comes out clean.

Cool completely before slicing into squares and serving.