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Fresh Peach-Plum Almond Cake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 (9-inch) cake, 8 servings
When peaches and plums are in season, these juicy, sweet stone fruits deserve starring roles! We let them shine in this simple almond cake flavored with just a hint of lemon zest.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks/6 oz./170g) unsalted butter, softened
1 cup granulated sugar
2 tablespoons granulated sugar
3 large eggs
1/2 teaspoon grated lemon zest
1/4 teaspoon almond extract
2 fresh plums, pitted, cut into 3/4 inch slices
2 fresh peaches, pitted, cut into 3/4 inch slices
Confectioners' sugar, for dusting top of cake

1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9-inch (23cm) springform pan with cooking spray.

2. Whisk flour, baking powder, and salt in a small bowl.

3. In a large bowl, with an electric mixer on medium speed, beat butter and 1 cup of the sugar until fluffy. Beat in eggs, 1 at a time, until well blended. Beat in lemon zest and almond extract. With mixer on low speed, beat in flour mixture just until blended. Scrape batter into prepared pan and spread evenly. Starting at edge, arrange plum and peach slices alternately in a circular pattern; repeat in center. Sprinkle top with the remaining 2 tablespoons granulated sugar.

4. Bake cake for 1 hour and 5 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool completely on a wire rack. Remove pan side and dust top lightly with confectioners' sugar.

Makes 1 (9-inch) cake, 8 servings.

Source: Redbook
Date: August 16, 2007


Reviewer: Ligia
Fabulous recipe. Thanks. I also added almonds and instead of plums , I used some local blueberries and the cake was absolutely delicious


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