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
cup butter (soft)
cup whole wheat flour ( the flour gives the cake some rustic flair, showcasing the fruit and not overpowering it)
teaspoon baking powder
donut peaches (or any ripe stone fruit that you have on hand), 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.
- This recipe was entered in the contest for Your Best Breakfast Baked Good