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