This versatile cake can be used as a base for almost any fresh fruit compote - strawberries, peaches, nectarines, & poached pears. I use peaches soaked in a sweet muscat ( Muscat de Beaumes de Venise) for a true Rhône dessert. A tube or Bundt style pan is essential for even cooking and rising of this cake.

May is my birthday month and red is my favorite color. I am not big on traditional birthday cake (hate icing) but I love strawberry shortcake. This almond butter cake is delightful with any berries and a dollop of whipped cream or creme fraiche. This makes a large cake that keeps very well. Later in the summer it is equally good with sliced peaches.

No Easton family gathering is complete without the cheesecake. The recipe came from Bill's mom and uncle to Bill, and then to me where I added some Meyer lemon zest and juice. I passed the baton to our son Ridge who likes the original plain vanilla version. I have included both variations.

Have an abundance of pears? When you smell this cake baking in the oven, you will know fall has arrived.

I learned to cook as an exchange student in Germany when I was 18. My host mother, Suzanna, was a retired chef. She never used a recipe and I learned by watching and tasting. This simple cake recipe is very similar to one she made. You can use just about any fruit - plums, pears, apricots, peaches, even frozen fruit will work. Serve it after dinner or Sunday brunch with a little honey yoghurt on the side.

Tee was Bill's Mom, who always made this cake for Easter. I am sure Tee found this recipe in the 50's or 60's, but she always put her touch on it by packing it with lots of grated carrots. So get out your grater and get to work! The original recipe called for cream cheese frosting, but we prefer it with vanilla ice cream. If you have too much - share with your neighbors!