Cherry and Peach Snack Cake
This easily adaptable cake takes only a few pantry ingredients and can be used with pretty much any fruit that is in season. My favorites include apricot, peach, cherry, or a combination of berries. It's not too sweet, making it a perfect pair with afternoon coffee or tea.
Servings: 8
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.