Stone Fruit Tea Cake

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Ingredients

For the Stone Fruit Tea Cake:

(makes one 10-inch pan, enough for 10 - 12 people)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 1 cup granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 3 eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 2 1/2 cups coarsely chopped mixed stone fruit
• 1 tablespoon turbinado sugar

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Recipe

For the Stone Fruit Tea Cake:

1. Whisk 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt together in a medium bowl. 


2. Using a handheld electric mixer or a stand mixer with a paddle attachment, cream together 1 cup sugar and 3/4 cup butter together on medium-high speed for 3 to 5 minutes, or, until light and fluffy.


3. Add 3 eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in 1 tablespoon vanilla extract.


4. Add the flour mixture (from the first step) and use a rubber spatula to stir until a smooth dough forms. 


5. Wrap the dough in plastic wrap, flatten into a 1-inch thick disk, and freeze for 30 minutes.


6. Preheat the oven to 375 (F). Butter (or, use cooking spray) a shallow 10-inch round baking pan or tart pan.


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


8. Spread 2 1/2 cups of fruit evenly over the dough. 


9. Break the remainder of the dough into tablespoon-sized pieces (I used a 1-tablespoon sized cookie scoop for this part) and distribute atop the fruit. 


10. Sprinkle 1 tablespoon turbinado sugar over the dessert.


11. Bake for 30-40 minutes in the preheated oven, or until lightly golden and firm. Cool for 30 minutes on a wire rack before serving.