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.
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!
