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Peach or Plum Cake

Peach Or Plum Cake

Addendum to earlier post: Bake it for one hour at 350 degrees.

My friend Dede brought this cake to “Le Matte’s” picnic on Monday and it takes first prize for being easy to make and delicious at the same time. Who doesn’t like that? When I took a bite, I knew it was familiar in taste. After Dede sent me the recipe, I realized it’s the same cake I’ve been making for years from a recipe from father’s wife Rose gave me. It really is a great one to add to your repertoire. It goes together in a snap and you can add any kind of fruit you want. I originally had it with Italian prune plums, and I still think they’re the best fruit for this cake. They’re not in season right now, so try it with other fruits – anything from peaches (which is what Dede used on Monday) to apples to cherries to figs would work. This cake has a really buttery, moist, tender crumb that’s hard to beat, which is one of the reasons it’s my go-to recipe whenever I want a cake that’s reliably wonderful and quick to make. The recipe calls for a 9 inch pan, but I’ve made this for Le Matte on other occasions in a larger tart pan. If you do that, just take the recipe and cut it in half, then add the halved ingredients to the original recipe. I’ve also baked it, let it cool and put it in the freezer wrapped it aluminum foil. Reheat it in the foil. If you serve it warm from the oven, the cake will disappear quicker than you can say “buonissima” and you’ll have everyone asking for the recipe. Plum or Peach Cake Preheat oven to 350 Grease and flour 9″ pan (I use spring form) Prewash 6 – 8 – 10  plums and or peaches (obviously, the smaller the fruit, the more you will want–large fruit can be quartered) Cream together: l cup plus 1 T (divided) sugar 1/2 cup butter, softened Mix in  2 eggs Sift together: l C flour 1 t baking powder pinch salt Beat well Spoon batter into pan Half or quarter fruit and arrange on top of batter in interesting pattern…I have added berries Sprinkle 1 T sugar and some cinnamon over fruit Bake for one hour at 350 degrees. Serve plain or with whipped cream (flavored with peach brandy, optional) or warm with ice cream.   May 2009 569-1

This Post Has 14 Comments
  1. It looks so crumbly and moist! I use to have an Italian plum tree that my aunt gave me years ago, it never did too well here in my area, sometimes the fruit would bloom, but the birds always got a hold of them and had a feast! Can't wait to try this Linda!

  2. My mouth is watering-I love anything with peaches and will try it as soon as I get my hands on some at the farmers' market.

  3. As Zoe said, apricots would work here (and now). Any stone fruit with a little firmness and this a a wonderful dessert or pairing with coffee.

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