Stone fruit Cake

From the first bite, I had visions for this cake. I envisioned myself sitting on the deck, drinking my coffee, reading the Sunday paper, eating this cake still warm from the oven. Also, I envisioned myself inviting my best girlfriends over for brunch and serving this cake with a mimosa. Dust it with powdered sugar instead of the cinnamon and sugar and inviting friends over for the last BBQ of the season just got a little easier. No matter how you slice it (did I just really say that??) this cake deserves to be on your regular rotation. Oh, and don’t let me forget to me mention, my first bite of this cake was Thanks to my good friend Michele O. I’ve switched it up a little (because that’s what I do), but you can try her version, it was amazing!

photo (2)

 

Ingredients:

1 stick butter, softened
3/4 cup sugar + 2 T divided
2 eggs at room temperature
1 tsp vanilla
1 cup flour
2 tsp baking powder
3-4 sliced peaches (or other ripened stone fruit, MO used nectarines)
1/2 cup raspberries
1 tsp cinnamon (MO used fresh grated nutmeg)

Preparation:

Preheat oven to 350.

Cream together butter and 3/4 cup of sugar; add 2 eggs, blending one at a time; add vanilla and beat until fluffy.

In separate bowl, whisk together flour with baking powder. Slowly add flour mixture to butter mixture, beat until just blended.

Spray pan with nonstick cooking spray (MO buttered her pan). Spread dough into pan. It’s going to look like there isn’t enough dough. Believe me, there is.

Top dough with fruit. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over top of cake.

Bake for 45 minutes, or until inserted toothpick comes out clean.

Let cool for 10 minutes and remove from pan. Either serve immediately, or whenever the mood guests arrive.

Cook time: 45 minutes; Total time: 1 hour

108

Derived from: Michele Oeberst recipe



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