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.
The fruit is perfect with the cake. It looks like you can actually enjoy the taste of fruit without it be overpowered by the cake batter.
En sevdiğim turta çeşidi. Bol taze meyveli, sağlıklı tatlı budur işte:)) Birazda dondurma ile mükemmel olur.
Ellerinize sağlık, sevgiler.
Thank you for your visit Debbie, you can definitely taste the fruit in it.