Serves a Crowd

Summer Fruit Tea Cake with AlmondĀ Flavoring

July 31, 2010
Author Notes

Inspired from the cookbook by Cory Schreiber and Julie Richardson called Rustic Fruit Desserts. Though this tea cake originally used only stone fruits, I added some blueberries and loved the beautiful contrast and flavor it provided. Since I love to use almond meal in my baked goods I chose to substitute some of the white flour with some almond meal. To bring out the almond flavor, I added some almond extract as well. After making the adjustments, I felt the final cake was a winner. Feel free to use just plums. You can serve it with a drizzle of almond flavored icing, a dollop of sweetened whipped cream, or even some vanilla ice cream. —Ellie36

  • Serves 10-12
  • 1 3/4 cups all purpose flour
  • 1/2 cup almond flour/meal
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup superfine sugar
  • 3/4 cup unsalted butter, at room temperature
  • 3 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 red plums, chopped
  • 3 apricots, chopped
  • 1/2 cup fresh blueberries
  • 1 tablespoon butter, for greasing pan
  • 1 tablespoon raw sugar, optional
In This Recipe
  1. Whisk the flour, baking powder, and salt together in a bowl and set aside.
  2. Cream the sugar and butter together on medium-high speed for 3 to 5 minutes or until light and fluffy. If you don't have superfine sugar, just blend your sugar in a blender for a few should do the job.
  3. Add the eggs one at a time. Scrape down the sides of the bowl after each addition.
  4. Stir in the extracts.
  5. Add the flour mixture and fold it in just until smooth dough forms.
  6. Divide dough in 2 pieces, one piece a bit larger than the other.
  7. Place one dough on a piece of plastic wrap and add a second piece of plastic wrap on top.
  8. Flatten the dough into a 1-inch thick circle. Do the same with the second dough piece. Place in freezer and freeze for about 30 minutes.
  9. Preheat the oven to 375 degrees. Butter a shallow 10 inch round tart pan with removable bottom.
  10. Pat the larger piece of dough evenly onto the bottom of the prepared tart pan and up the sides.
  11. Spread most of the fruit over the dough, reserving about a handful.
  12. Break the remainder of the dough into tablespoon-sized pieces and add it on top the fruit.
  13. Sprinkle the reserved fruit over the dough. If desired, sprinkle 1 tablespoon of raw sugar evenly over the top of the cake.
  14. Bake for 30-40 minutes or until nicely golden brown and and a toothpick inserted in the middle comes out clean. Cover lightly with aluminum foil the last few minutes if the crust is over browning.
  15. Cool for half hour before serving.
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