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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
- 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.
- This recipe was entered in the contest for Your Best Breakfast Baked Good