Stone Fruit Tea Cake
Yield: 1 loaf
  • 110 grams unsalted butter
  • 125 grams sugar (a little less than ¾ cup)
  • 2 eggs
  • 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)
  1. 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.
Recipe by Katherine Martinelli at