Stone Fruit Cake – a delicious recipe with sugar, butter, whole wheat flour, baking powder, salt, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350
2
Cream sugar and butter until fluffy - about 5 minutes.
3
Add eggs one at a time, then follow with the flour, baking powder, salt, and vanilla and mix well.
4
Using a silicon spatula scrape the cake batter into a buttered and floured rectangular tart pan or cake pan of your choice.
5
Arrange the stone fruit in a alternating pattern a top of the batter (this way you get plums and peaches in one bite).
6
Sprinkle with about 1 teaspoon of sugar and a squeeze of lemon or in lieu of sugar and lemon or you can brush the fruit with your favorite preserves.
7
Bake for 1 hour. Remove from oven and cool.
8
Slice and serve with a dollop of creme fraiche or sour cream.
504
kcal
Calories
24
g
Fat
73
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup sugar, 1/2 cup butter (soft), 1 cup whole wheat flour ( the flour gives the cake some rustic flair, showcasing the fruit and not overpowering it), 1 teaspoon baking powder, and more.
Yes, Stone Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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