This is a lovely cake to make when the farmsteads are overflowing with stone fruit. A simple butter with a soft fluffy crumb. There is a touch of lemon for zest-filled brightness, and cinnamon for some warmth. I adore the flavor of almond with stone fruits, a splash of extract gives this cake subtle notes of marzipan. Play around with your favorite medley of fruit- peaches, plum, apricots, nectarine, cherries… Frost with whipped cream, fruits & flowers. You can also sprinkle sugar over the top before going in the oven for a crunchy crackled crust, I love this version with a spoonful of créme fraîche or vanilla ice cream.
Ingredients
Flour. Hayden Flour Mills All Purpose Sonora is my go to.
Baking Powder. For rise and tenderness.
Cinnamon. Warm cozy flavor.
Salt. Balances the sweetness and enhances the flavors.
Sugar. Granulated is perfect here.
Lemon zest. Zest filled brightness.
Butter. Unsalted and room temperature.
Eggs. Large and room temperature.
Sour cream. Light, tender and moist crumb.
Vanilla. Warm floral flavor.
Almond extract. Adds a lovely almond-y flavor that pairs perfectly with the stone fruit.
Stone Fruit. Apricots, cherries, peaches, plums, nectarines..
Summer Stone Fruit Cake
Ingredients
1 1/2 cup (180g) all purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 cup (170g) unsalted butter, at room temp
1 cup (200g) granulated sugar, plus more for sprinkling (optional)
1/2 tsp lemon zest
2 large eggs
1/4 cup (60g) sour cream
2 tsp vanilla extract
1/4 tsp almond extract
2 cups sliced stone fruits- apricots, plums, peaches, nectarines…
Instructions
- Preheat the oven to 350F. Grease a 9-inch round cake pan with butter or baking spray and line the bottom with a parchment circle.
- Combine the sugar with the lemon zest and massage with your fingertips to release the oils, it should smell fragrant and amazing.
- In a medium mixing bowl, whisk together the flour, baking powder, cinnamon and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and lemon infused sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl and beating well after each addition. Beat in the sour cream, vanilla and almond extract.
- With the mixer on low speed, gradually add the flour mixture just until combined. Fold in 3/4 of the stone fruit. Spread the batter into the prepared cake pan. Scatter the fruit on top and sprinkle with sugar if using.
- Bake for 45 minutes or until a cake tester inserted into the center comes out clean. Allow to cool for 20 minutes in the pan before transferring to a cooling rack to cool further.
Leave a Reply