Grandma Approved: Stone Fruit Tea Cake

The first time I made this cake I took it straight out of the oven and drove it over to my Grandma's house.  Even though we waited to eat it until after dinner it was still warm, and it was delicious.  The dough has a biscuit-like texture, and it is peppered with a layer of uncomplicated naturally sweet fruit.  A sprinkling of coarse sugar over the top adds crunch and sweetness.  My Grandma liked it and so did I.  It is the kind of cake that makes me keep an eye out for good looking affordable fruit when I go grocery shopping so that I will have an excuse to make it.  The best part?  It is really easy to make.

I found this recipe in Gourmet's Cookbook Club Section - it is from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson.

Stone Fruit Tea Cake

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 cup sugar

3/4 cup unsalted butter at room temperature (plus a little extra to butter the pan with)

3 eggs

1 Tablespoon vanilla extract

2 1/2 cups coarsely chopped stone fruit, fresh or frozen (I used cherries)

1 Tablespoon turbinado sugar ("sugar in the raw")

Mix together the dry ingredients (flour, baking powder, & salt).  In a separate bowl cream the sugar and 3/4 cup butter together until light and fluffy.  Add the eggs one at a time, mixing well.  Then, add in the vanilla.  Add the flour mixture, and stir just until smooth.  Wrap the dough in plastic, flatten into a disk, and put it in the freezer for 30 minutes. 

Pre-heat the oven to 375° 

Butter a 10 inch round baking pan.

Divide the dough in half and pat half of the dough into the bottom of the baking dish.  Spread the chopped fruit over the dough, and then spread the remaining dough on top in Tablespoon-size pieces.  Sprinkle the turbinado sugar on top.  

Bake for 30 to 40 minutes, until lightly golden and firm.  (If your fruit is really juicy you may have to cook it a little longer.)

Eat it for dessert, for breakfast, or with your afternoon tea.