Peach, Nectarine and Plum Cake

11 Sep

 

  

Back to school time… the start of exciting things but the end of summer. I will do anything I can to try to hold onto a few more weeks of sun. I naively thought to myself this week, “why can’t I still go to the beach after work? 3 o’clock is early!” That plan didn’t work out…not even close. Routine is back in full swing and there is no sight of  lazy, hazy days anywhere. Flip flops are in the back of the closet and in their place are the foot torture devices and band-aids of September.  

In a desperate attempt to keep summer around, I’ve been baking with the last delicious bits of peaches, nectarine, plums and berries I can get my hands on. I just can’t commit to apples and pumpkins yet. I’m glad to report that the mall does not have Christmas decorations up yet, although drug stores are pumping up Halloween like it’s nobody’s business. Why must they rush us??? 

Peach, Nectarine and Plum Cake – adapted from Martha Stewart’s Plum Cake

This cake lacked a little moisture at the bottom the first time I made it. I used dark brown sugar the second time and added a lot more fruit which helped extend the delcious top part of the cake more towards the center. I used yogurt in place of sour cream as well. Some times fruit is too perfect as is to bake with, but I can assure you there is something magical that happens to this fruit when it bakes. The flavor morphs into something totally new and wonderful.  

 

Ingredients

  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup greek yogurt
  • 3 plums, 2 nectarines and 2 peaches, halved, pitted, and cut into eighths

Directions

  1. Preheat oven to 375 degrees.
  2. Butter an  9-inch cake pan and line bottom with parchment paper.
  3. In a large bowl combine flour, baking soda, and salt.
  4.  In the bowl of an electric mixer, cream butter and sugars together until light and fluffy. Slowly beat in eggs, one at a time, until incorporated. Then add vanilla and lemon zest. Beat in 1/2 the flour mixture and then the yogurt. Add remaining flour mixture and mix just until combined.
  5. Spread batter into pan and smooth top with a knife. Arrange the fruit over the batter in a decorative fashion, creating two layers, one on top of the other makes for a more moist cake.

6. Bake until cake is golden brown. After 30 minutes, loosely tent with foil and bake 30-35 more minutes until cake pulls away from side of pan and a toothpick inserted in center comes out clean. Let cake cool completely before removing from pan.

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