This recipe will showcase any summer fruit. You can do combos like blueberries and peaches, plums and apricots or just use one type of fruit like cherries.
Preheat oven to 350F. Thoroughly grease a 9-inch pan.
With a mixer, beat eggs until foamy. Beat in the milk and the extract. Add the sugar and beat until its well incorporated. Add the flour slowly, beating well after each addition to break up any lumps.
Place the fruit in prepared pan and pour the custard batter over it. Bake for 45 minutes. A cake tester inserted into the center should come out clean. Serve warm or at room temperature.