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Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan or a 9" round pan.
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In a medium bowl, beat together the butter, sugar, baking powder, and salt until smooth. Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla and additional flavor. Mix in the flour to make a stiff, smooth batter.
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Spread the batter in the prepared pan (a small offset spatula is a helpful tool here). If using fresh berries, sprinkle them on top.
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To add the topping: In a small bowl, combine the sugar and cinnamon; sprinkle evenly over the fruit.
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To bake: Bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean, and the top is light golden brown.
If using frozen fruit, bake the cake for 10 minutes, remove from the oven, place the fruit on top, then sprinkle with the cinnamon-sugar topping. (Baking for 10 minutes will set the cake just enough so the fruit doesn’t sink and disappear.) Bake the cake for an additional 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the top of the cake is light golden brown.
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Remove the cake from the oven, slice, and serve warm. (Add a scoop of vanilla bean ice cream or homemade whipped cream to each slice, if desired.)
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Storage information: Store any leftover cake, covered and refrigerated, for up to five days.
