Baking this buttery cake in a big, shallow tart pan ensures that the cake doesn't get soggy, even as the fruit slices remain juicy. For the best texture, make and serve it on the same day.
1/2 cup toasted almonds*
1 3/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup salted butter, softened
1 cup plus 2 tbsp. granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup whole milk
1 1/4 pounds mixed, firm-ripe apricots, pluots, and/or plums, pitted and sliced into 3/4-in.-wide wedges
About 2 tsp. powdered sugar
How to Make It
Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about 1/2 in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
*Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.
Wonderful cake. Made it twice. I used Santa Rosa plums from our tree and it was really great. The second time I put them closer together and it was wonderful. Looking forward to experimenting with other stone fruit.
What a lovely cake. This is easy to make, easy to adapt to seasonal ingredients, and totally delicious to eat. I had apricot meal on hand, so I did not need to toast and pulverize the almonds, making this even easier. For the fruit, I used apricots (peak of season) and a black plum. Next time, I will use 2 plums, just for more color. Also, I believe I pushed the fruit down too far as it did not dot the surface as the picture shows. The baking pan and time were perfect, leaving the top golden brown and the inside moist. It was delicious with ice cream and perfect for breakfast the next day. When apricots go out of season, I look forward to trying this with peaches. So delicious!
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