Stone Fruit Cake

By • November 10, 2014 1 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: This cake is an “any time of day” cake— delicious dipped in your coffee in the morning or even after dinner with a dollop of crème fraî


Serves 8

  • 1 cup sugar
  • 1/2 cup butter (soft)
  • 1 cup whole wheat flour ( the flour gives the cake some rustic flair, showcasing the fruit and not overpowering it)
  • 1 teaspoon baking powder
  • pinch salt
  • 1 teaspoon vanilla
  • 4 donut peaches (or any ripe stone fruit that you have on hand), sliced
  • 2 plums, sliced
  • Toppings can vary to your liking- a drizzle of lemon and sprinkle of sugar or jam and powdered sugar.
  1. Preheat oven to 350
  2. Cream sugar and butter until fluffy — about 5 minutes.
  3. Add eggs one at a time, then follow with the flour, baking powder, salt, and vanilla and mix well.
  4. Using a silicon spatula scrape the cake batter into a buttered and floured rectangular tart pan or cake pan of your choice.
  5. Arrange the stone fruit in a alternating pattern a top of the batter (this way you get plums and peaches in one bite).
  6. Sprinkle with about 1 teaspoon of sugar and a squeeze of lemon or in lieu of sugar and lemon or you can brush the fruit with your favorite preserves.
  7. Bake for 1 hour. Remove from oven and cool.
  8. Slice and serve with a dollop of crème fraîche or sour cream.

More Great Recipes: Bread, Rolls & Muffins|Cakes