Summer Fruit Torte Recipe

Name: Summer Fruit Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Unsalted Butter, Room Temperature; 3/4 cups Sugar; 1 teaspoon Pure Vanilla Extract; 2 whole Extra Large Eggs; 1 cup All-purpose Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Kosher Salt; 2 whole Nectarines, Peaches, Pitted, Peeled And Sliced ( I Didn't Peel My Nectarines); 1/2 cups Blueberries (I Used Dried Cherries); 1/2 Tablespoons Ground Cinnamon; 1 teaspoon Sugar; 2 Tablespoons Confectionery Sugar

Servings: persons

1 stick Unsalted Butter, Room Temperature
3/4 cups Sugar
1 teaspoon Pure Vanilla Extract
2 whole Extra Large Eggs
1 cup All-purpose Flour
1 Tablespoon Baking Powder
1/2 teaspoons Kosher Salt
2 whole Nectarines, Peaches, Pitted, Peeled And Sliced ( I Didn't Peel My Nectarines)
1/2 cups Blueberries (I Used Dried Cherries)
1/2 Tablespoons Ground Cinnamon
1 teaspoon Sugar
2 Tablespoons Confectionery Sugar

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(Recipe adapted from the Plum Torte recipe in The New Elegant But Easy Cookbook, by Marian Burros and Lois Levine.)
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I made this a long time ago, and revamped it again today. It's easy and delicious, a great way to use up fruit on hand.
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Preheat oven to 350F.
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1. Butter an 8- or 9-inch round cake pan.
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2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.
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3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.
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4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle with sugar and cinnamon.
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5. Bake until the cake is golden brown and baked through, about 45 minutes.
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6. Cool in the pan on a wire rack. Sprinkle with confectionery sugar. Serve at room temperature.
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Makes one 8- or 9-inch single-layer cake, serves 6 to 8.
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(Marian Burros' original recipe calls for 12 purple plums, halved, pitted, and arranged skin side up.)

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick Unsalted Butter, Room Temperature, 3/4 cups Sugar, 1 teaspoon Pure Vanilla Extract, 2 whole Extra Large Eggs, and more.

Yes, Summer Fruit Torte 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.

Summer Fruit Torte

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