Stone Fruit Cake

By eat-drink-garden
November 10, 2014
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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 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.

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