Plum/Peach Rustic Cake

Plum/Peach rustic cake
  1. 1 1/2 cups all-purpose flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 3/4 cup sugar
  5. 1/4 cup milk
  6. 1/4 cup plain yogurt
  7. 1 teaspoon lemon juice
  8. 1/4 cup vegetable oil
  9. 1 large egg
  10. 8 black plums, pitted and halved
  11. 2 peaches, pitted and sliced into about 8-10 pieces
  12. sprinkle of ground cinnamon
  13. sprinkle of white sugar
  14. 2 tablespoons cold unsalted butter
  1. Preheat oven to 375 degrees.
  2. Butter two 8-inch round cake pans.
  3. Whisk together flour, baking soda, salt and sugar.
  4. In a separate bowl, combine the milk, yogurt, lemon juice, oil, and egg.
  5. Fold into flour mixture.
  6. Divide batter evenly between prepared pans.
  7. Arrange plums and peaches, cut sides up, over batter.
  8. Sprinkle cinnamon and sugar over plums.
  9. If you want to go all out, dot the top with a touch of butter.
  10. Bake until tops are dark golden, plums and peaches are soft, and a toothpick inserted into centre of cakes comes out clean, 30 to 35 minutes. Let cool.
  1. Super easy, and bonus that it makes two! Freezes well.
Adapted from Martha Stewart
Adapted from Martha Stewart

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