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 fraîche. —eat-drink-garden
Ingredients
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1 cup
sugar
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1/2 cup
butter (soft)
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1 cup
whole wheat flour ( the flour gives the cake some rustic flair, showcasing the fruit and not overpowering it)
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1 teaspoon
baking powder
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pinch
salt
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1 teaspoon
vanilla
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4
donut peaches (or any ripe stone fruit that you have on hand), sliced
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2
plums, sliced
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Toppings can vary to your liking- a drizzle of lemon and sprinkle of sugar or jam and powdered sugar.
Directions
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Preheat oven to 350
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Cream sugar and butter until fluffy — about 5 minutes.
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Add eggs one at a time, then follow with the flour, baking powder, salt, and vanilla and mix well.
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Using a silicon spatula scrape the cake batter into a buttered and floured rectangular tart pan or cake pan of your choice.
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Arrange the stone fruit in a alternating pattern a top of the batter (this way you get plums and peaches in one bite).
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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.
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Bake for 1 hour. Remove from oven and cool.
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Slice and serve with a dollop of crème fraîche or sour cream.
I produce the Santa Barbara based blog Eat Drink Garden. The inspiration for every meal, for every cocktail, and for every blog entry is from my garden. I learned a few years ago that if you choose seasonal fruits and vegetables, you don't need to do too much to them in order to make them beautiful and delicious every time.
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