This cake is no fuss, a crowd pleaser and incredibly versatile, making it one of my go to cakes. Served warm with a scoop of vanilla ice cream or alongside your morning coffee, it's the perfect way to start or end your day. When it's not stonefruit season, simply swap for other seasonal fruits like concord grapes, citrus, apples, or pears.
makes 1 8" cake or 5-6 mini 6" cakes
2 cups flour
4 teaspoons baking powder
½ teaspoon salt
1 stick butter
1 ½ cups + 1 teaspoon sugar
1 teaspoon vanilla
¼ teaspoon almond extract
3 stonefruits, cut into wedges
1 tablespoon lemon juice
1 teaspoon cinnamon
Powdered sugar, for topping
Preheat oven to 350F.
Grease springform pan (or pans if making minis) with nonstick spray, line bottoms of each pan with parchment and set aside.
In a medium bowl, toss chopped stone fruit with lemon juice, remaining sugar and cinnamon. Set aside and allow fruit to macerate.
In a bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer (hand mixer works as well), beat together butter and 1 ½ cups sugar until soft and combined well. Add eggs one at a time, scraping down the bowl after each addition. Add vanilla and almond extracts and mix until combined.
Fold dry ingredients into the wet ingredients and spread batter into prepared pan. Note, batter will be very thick. Top with stone fruit wedges and bake for 45-60 minutes, for an 8" cake and 25-30 minutes for mini 6" cakes. Bake until top is golden brown and if it is browning too quickly, tent with foil.
Allow cakes to cool on a cooling rack and sprinkle with powdered sugar. Serve with a scoop of ice cream.