During the dog days of summer, simplicity reigns supreme. And this fruit torte is as simple as it gets. Every year I always seem to forget about this recipe until August rolls around. This buttery, yellow cake is slightly dense, but very tender and moist due to the addition of summer fruits like peaches, nectarines, apricots, plums and blueberries. I used pluots and apriums today. Both are plum-apricot crosses. The former is more plum than apricot and the latter more apricot than plum.
The fruit can be halved, sliced, or chopped. Peeled or left with the skin on. I prefer to use plums and apricots unpeeled, but I usually peel peaches and nectarines. And even though it’s called a summer fruit torte, I’ve made this during the other seasons with apples, pears, cranberries, and even frozen berries. The next combination I plan on trying is Italian prune plums with figs.
Summer Fruit Torte
(adapted from Marion Burros’ Plum Torte)
makes one 9-inch single-layer cake
4 oz (1 stick) unsalted butter, at room temp.
3/4 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup all-purpose flour
1 tbsp baking powder
1 large plum (or pluot), pitted and chopped
2 apricots (or apriums), pitted and chopped
1 or 2 tbsp granulated sugar for sprinkling (optional)
Preheat oven 350 F. Butter and flour a 9-inch round cake pan.
Sift together the flour, baking powder and salt. Set aside.
Cream the butter and sugar until light. Mix in vanilla. Add eggs, one at a time, beating well after each addition.
Add dry ingredients and mix just until the flour is incorporated. Batter will be a bit stiff.
Scrape the batter into the prepared pan and spread evenly. Scatter fruit over the batter. Sprinkle with sugar if using.
Bake cake until golden brown or until the tester comes out clean, about 45 minutes.