Peach Bluberry Torte

February 21, 2016
0 Ratings
Photo by nykavi
  • Makes 1 cake
Author Notes

This cake is a riff on the ever popular Plum Torte by Marion Burros. The original clipping from the New York Times has turned yellow with age and splatter! —nykavi

What You'll Need
  • 1/2 cup unsalted Butter, at room temperature
  • 3/4 cup Sugar
  • 1 cup AP Flour
  • 1 teaspoon Baking Powder
  • 2 Eggs
  • a pinches Of Salt
  • 2 Peaches
  • 1/2 cup Blueberries
  • 1 teaspoon Sugar
  1. Heat oven to 350F.
  2. Cream butter and sugar till light and fluffy.
  3. Sift flour and baking powder
  4. Add flour, baking powder, salt and eggs to creamed mix. Whisk well for 3-4 minutes till mix is light and airy.
  5. Scrape batter into a glass baking dish.
  6. Cut peaches into 1/4 inch thick slices. Wedge slices into batter, arranging them in a pattern.
  7. Scatter blueberries onto batter. Push them in lightly with your fingers.
  8. Spoon the tablespoon of sugar over fruit.
  9. Bake for 25-30 minutes till or skewer or knife tip comes out dry.
  10. Cool for 5-10 minutes on a rack. Cut into wedges and enjoy.

See what other Food52ers are saying.

  • nykavi
  • beejay45

2 Reviews

nykavi February 24, 2016
Hi bee jay 45.
I'm sure brown sugar will add another dimension to this scrumptious cake. And sweetened crime fraiche never hurt one!!! It's the perfect complement! Enjoy.
beejay45 February 23, 2016
Peaches and blueberries are a great combination. My mom used to serve them with brown sugar and creme fraiche. Do you think brown sugar would be okay on top instead of the white? Then a dollop of lightly sweetened creme fraiche on a serving would be perfect! Thanks!