Thursday, April 7, 2011

Stone Fruit Tea Cake

This is the most amazing cake.  It is so buttery, with a filling of pure fruit, and has such a pretty shape when baked in a tart pan with a removable bottom.  I have made this many times with peaches (hence the name stone fruit tea cake), and I have also made it with apples.  The last time I made it was in November, when I had a ton of apples leftover from my many trips to the apple orchards here.  I think this would work very well with most fruits.  I added a few cranberries in, for some pretty color.  I have a randomly sized tart pan, it is 11 inches instead of the standard 9 inches, so I made 1.5x the recipe.  I'm including the recipe for the original amount, which can be used for a 9 inch tart pan.  You can also make mini tarts, I have made 4 mini tarts with 4.5 inch pans, from the standard recipe.

Recipe: Stone Fruit Tea Cake (from Food Gal)
1 tbsp unsalted butter at room temperature, for pan
2 1/4 cups all purpose flour
1 tsp baking powder
1 tsp fine sea salt
1 cup granulated sugar
3/4 cup unsalted butter, at room temperature
3 eggs
1 tbsp vanilla extract
2 1/2 cups chopped or slices fresh fruit
1 tbsp turbinado sugar

Whisk flour, baking powder and salt together in a bowl.  Using a handheld mixer with a beater or a standup mixer with the paddle attachment, cream sugar and butter together on medium-high speed for 3-5 minutes, until light and fluffy.  Add eggs, one at a time, scraping down sides of bowl after each addition, then stir in vanilla.  Add flour mixture and stir just until a smooth dough forms.  Wrap dough in plastic wrap, flatten into a 1-inch thick disk, then freeze for 30 minutes.  Dough can also be refrigerated for a day or two.

Preheat oven to 375 deg F.  Butter a shallow 9-inch round baking pan or tart pan.

Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan.    Spread fruit over the dough.

Break remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the turbinado sugar over the dessert.

Bake for 30-40 minutes, or until lightly golden and firm.  Cool for 30 minutes before serving.

Wrapped in plastic wrap, this cake will keep well at room temperature for up to 3 days.  (The top will soften a bit.)  You can also freeze the unbaked dough; if wrapped well, it will keep for up to 3 months.  You can freeze a whole, unbaked cake with fruit (again, wrapped well) for up to 1 month.

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