I first learned about this simple method from an old church cookbook my grandma had. Instead of butter or oil, this cake uses heavy cream as both the fat and liquid in the batter. It may sound decadent, but the result is similar to pound cake in texture: a dense, moist interior crumb structure. Best of all, it’s super simple to make. I love it paired with lightly sweetened fresh fruit.
For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
In a medium bowl, whisk the flour, baking powder and salt to combine.
In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.