Baking Time: 30 To 40 minutes/ serves 10 To 12
Stone fruit is anything with a pit—examples are peaches, cherries, and apricots.This recipe is good using just one or several mixed varieties of stone fruit.
- 2¼ cups all-purpose flour (or gluten free flour)
- 1 tsp. baking powder
- 1 tsp. fine sea salt
- 1 cup granulated sugar or natural sugar substitute such as Monk Fruit Blend
- ¾ cup unsalted butter, at room temp.
- 3 eggs
- 1 Tbsp. pure vanilla extract
- 2½ cup coarsely chopped mixed stone fruit, fresh or frozen
- 1 Tbsp. turbinado sugar
Stir together the flour, baking powder, and salt in a bowl.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the sugar and butter together on medium-high speed for 3 to 4 minutes, until light and fluffy.
Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture and stir just until a smooth dough forms. Wrap the dough in plastic wrap, flatten into a 1-inch-thick disk, and freeze for 30 minutes.
Preheat the oven to 375 degrees F. Butter a shallow 10-inch round baking pan or tart pan.
Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan.Spread the fruit over the dough. Break the remainder of the dough into tablespoon-size pieces and lay on top of the fruit. Sprinkle the top with the turbinado sugar.
Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.
This tea cake will keep at room temperature for up to 3 days, covered with plastic wrap. You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit (again, wrapped well) for 1 month.