Description
adapted from Zoě François
Ingredients
Stone Fruit Cake
10 tablespoons (140g) unsalted butter, softened
1 cup (200g) granulated sugar
2 eggs, room temp
1/2 cup (120g) sour cream
1 teaspoon vanilla bean paste, or extract
1 cup (120g) all purpose flour
1/2 cup (60g) almond flour
1/4 cup (35g) spelt flour
1 teaspoon baking powder
1/4 teaspoon salt
4-5 mixed stone fruits, plums, apricots and peaches* see note
Topping
2 tablespoons (25g) granulated sugar
1/4 teaspoon cinnamon
2 tablespoons (28g) unsalted butter, cold
Instructions
- Preheat the oven to 375°F. Generously grease a 9-inch springform pan, then line the bottom and sides with greased parchment paper.
- In a food processor, combine the butter, sugar, eggs, sour cream, and vanilla and process until smooth. Add all three flours, the baking powder, and salt and mix together by pulsing several times, just until smooth.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter several times to release excess air bubbles. Top the sliced stone fruit on top of the batter. Set the pan on a baking sheet.
- Bake for about 45 minutes.
- In a small bowl, combine with sugar and cinnamon.
- Sprinkle the cinnamon sugar over the baked cake and then dot with the butter.
- Continue baking until the cake is golden and a tester comes out clean, about 20 minutes.
- Let the cake cool in the pan for 20 minutes and then run a knife around the edge. Remove the sides of the springform and transfer to a wire rack to cool completely before serving.