
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.
Serves: 8
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
-
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.
In This Recipe
Directions
- 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
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