Easy Summer Fruit Cake: The Perfect Coffee or Tea Companion
This adaptable summer fruit cake is the ideal treat for any time of day. With just a few pantry staples and whatever fruit is in season, you can quickly whip up a light, flavorful cake that pairs perfectly with your morning coffee or afternoon tea.
A Simple and Versatile Recipe
Adapted from a classic butter cake recipe from Sunset Magazine many years ago, this cake has become a staple in my kitchen. The almond extract gives it a subtle flavor that enhances any seasonal fruit—whether it’s cherries, peaches, apricots, or berries. The best part? It’s not too sweet, making it the perfect light dessert or snack.
How to Customize This Fruit Cake
This cake is incredibly versatile, allowing you to switch up the flavors depending on the season:
- Summer Fruits: Opt for cherries, peaches, apricots, or a blend of berries.
- Fall and Winter: Apples, pears, or plums make for a cozy cold-weather treat.
- Flavor Variations: Swap out almond extract for vanilla, or add a touch of citrus zest for a bright twist.
Perfect for Any Occasion
This cake is easy to make ahead and stores well at room temperature, making it a convenient treat to have on hand. Whether you’re serving it as a light after-dinner dessert or enjoying it with coffee, this summer fruit cake is sure to impress with its simplicity and deliciousness.
Cheers,
Christina
Cherry and Peach Snack Cake
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup sugar
- 2 eggs room temperature
- 1½ tsp almond extract
- 1 cup flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup combination of cherry halves and thinly sliced peach about 8 cherries and 1 small peach
- 1 tbsp turbinado sugar
- 1 tbsp raw sliced or slivered almonds
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°. Butter or use baking spray to grease a 9-inch pan with a removable rim.
- In a stand mixer, combine butter and sugar and beat on high speed for 3 minutes.
- Add eggs and almond extract and beat until combined.
- Add flour, baking powder and salt. Beat on high for 2 minutes, scraping the sides of the bowl as needed.
- Scrape the thick batter into the baking pan and smooth with spatula.
- Place fruit evenly over the batter and sprinkle with almonds and turbinado sugar.
- Bake for 45-50 minutes, until lightly golden. Cool completely on a baking rack before removing the rim and dusting with powdered sugar.
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