Stone Fruit Tea Cake
Posted on Jun 23, 2011 | 20 comments
Is there anything better than stone fruit season? Peaches, nectarines, cherries, plums, apricots - what beautiful abundance! Their appearance signals the start of summer, the onset of warm weather and all the carefree fun that comes with it. Barbecues, beaches, picnics, and pools. Outdoor concerts, muggy nights, ice pops, and laying in the grass. Long, sunny days. A welcome rainfall. No school. Watermelon and fried chicken. Stone fruit. Biting into the ripe, sweet fruit, the juice dripping down your arm, sucking on the pit. Summer.
As you may be able to tell, I can get a bit carried away. I buy too much stone fruit, every kind of stone fruit, by the bushel. So that's what I did. I couldn't help it. The scent of fresh peaches wafted through the whole market. It was intoxicating. And while I can eat a lot of fruit, I was beginning to worry I couldn't eat that
much fruit. I needed a back-up plan and fast.
Luckily Passionate About Baking
came to the rescue. Have you been to Deeba's blog
? If not, hurry. Go now. Stop reading this post and go check out her amazing recipes, her sensational photos. You will be inspired, I promise. This particular time I was inspired by her stone fruit tea cake (fitting as the title of her post was "Stone Fruit Tea Cake...Perfect Inspiration for Summer!"). She, in turn, was inspired by Bisous a Toi
, another wonderful blog. Isn't the wide world of blogging fun?
Anyway, it's a beautiful recipe, a lovely tea cake. Light and moist and flavorful, it highlights the fresh fruit, lets it shine. And so easy to make! I made a few changes to PAB's recipe, the most significant of which was that I baked it in a loaf pan instead of a tart pan. It made for the most delightful breakfast and, as its name suggests, was the perfect accompaniment for a cup of tea.
Stone Fruit Tea Cake
Adapted from Passionate About Baking
Yield: 1 loaf
110 grams unsalted butter
125 grams sugar (a little less than ¾ cup)
1 teaspoon vanilla
1½ cups all purpose flour
1 teaspoon baking powder
Pinch of salt
2 cups chopped stone fruit (any combination of peaches, nectarines, cherries, plums, apricots you like)
Preheat the oven to 350F. Cream the butter and sugar until light. Add the eggs and vanilla and beat to combine. In a separate bowl, mix together the flour, baking powder, and salt. Add to the dough in three parts (the dough will be quite soft). Fold in the fruit. Using a spatula, transfer the dough to a buttered loaf pan. Bake for 45 minutes to 1 hour, or until a toothpick comes out clean.