Stone fruit cake

I'm not a big cake person. I'll take ice cream, or pie, or cookies, or any other sort of baked good, over cake any day. But, there are some cakes that are very tasty indeed. Rich, lemon-y, Italian cakes with a hint of almond and pistacchio, for example. Anyway, not sure how I came about this cake, but I decided to give it a go, and I'm sure glad I did. I've made it twice now, once with the full amount of sugar and once with a little less, because it was just a bit overwhelming, and I think it's better with the less-sweet version. Then you can really taste the fruit.

I think this has become my go-to cake, at least for the time being. It's quick, easy to remember, and tastes delicious. Give it a shot!

Original recipe

The only change was to use 2/3C sugar instead of 3/4C. And, peaches rather than nectarines, since that's what I had. 

The second time, I had some very ripe plums, so those went in, and boy do they make it pretty, staining the area around the plum purple and tart and delicious. 

It'll look like way too much fruit. It's not; the cake will rise right up over that. You could even add more fruit. I bet this would be real pretty with raspberries.

See? Cake eats up the fruit no problem.


I pretend to myself that if I put a piece of cake on a plate, I will only eat that one piece of cake. The reality involves replacing the piece of cake on the plate as soon as the plate is empty...