Extremely versatile fruit torte that can be adapted to any season.
Yield: 6-8 servings
stick butter, room temperature
large eggs
peaches or nectarines, peeled, pitted, and sliced*
C. blueberries*
Sugar for sprinkling
Cinnamon for sprinkling
Preheat oven to 350F
Makes one 8— or 9-inch single-layer cake, serves 6–8
1. Butter a 8 or 9 inch round cake pan.
2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.
3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.
4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle w/sugar and cinnamon.
5. Bake until the cake is golden brown and baked through, about 45 minutes.
6. Cool in the pan on a wire rack. Serve at room temp.
I like to serve with whipped cream, ice cream or just powdered suagr!
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