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Stone Fruit Cake

By eat-drink-garden • November 10, 2014 • 1 Comments

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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

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.

Preheat oven to 350
Cream sugar and butter until fluffy — about 5 minutes.
Add eggs one at a time, then follow with the flour, baking powder, salt, and vanilla and mix well.
Using a silicon spatula scrape the cake batter into a buttered and floured rectangular tart pan or cake pan of your choice.
Arrange the stone fruit in a alternating pattern a top of the batter (this way you get plums and peaches in one bite).
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.
Bake for 1 hour. Remove from oven and cool.
Slice and serve with a dollop of crème fraîche or sour cream.