We had an amazing luck with stone fruits this year; they are sweet, juicy and fragrant. While I really enjoy eating them the way nature intended, the baker in me makes me go into the kitchen and bake all kinds of baked goods. When I came across this recipe on wendyinkk, I knew I had to try it, I bookmarked it immediately and soon after we received a lunch invitation. I quickly volunteered to make dessert and made it this morning; we took the pictures and left home while the cake was still warm. We had it after the fabulous lunch Karima had prepared for us; she sent us home with some the delicious food, the recipes and a piece of the cake so we could post the picture of the sliced cake as well.
After tea and dessert, I asked everyone what they thought about the cake and came to the conclusion that if I want an honest opinion, I will ask not ask anyone over the age of 10! My little (okay not so little anymore in case he is reading) friend Khalil gave me an 8 out of 10; I took it as a compliment as I know he has quite a refined pallet!
The cake batter is relatively small compared to the amount of fruit but it works really well, at first I was worried that there wasn’t enough batter but once it went into the hot oven, it spread beautifully. I used ripe but firm peaches, apricots and a plum and I will definitely be making it again.
- 1 (113 grams) stick butter at room temperature plus more to grease the pan
- ½ cup sugar
- 1 vanilla bean
- 2 eggs
- 1 ½ cup all-purpose flour
- 2/3 tsp baking powder
- Pinch of salt
- Extra sugar for sprinkling
- 2 large peaches, 5 apricots and 1 plum, or any other stone fruit
Preheat the oven to 350°F, line the bottom of a 10 inch cake pan with parchment paper, butter and flour the sides of the pan, set aside.
In the bowl of an electric mixer cream butter, sugar and the seeds of a vanilla bean until light and fluffy, scrape the sides of the bowl often, add the eggs 1 at a time, add the flour, baking powder and salt.
Spread about 2/3 of the batter on the bottom of the cake pan, top with the fruit and place dollops (I used a cookie scoop to dollop the batter) of the remaining batter and bake for about 35 minutes or until the cake looks golden and firm.