Thank you all for the congrats and warm wishes after that last post. Since then, I’ve been pretty busy catching up with friends and family in California, and I only just arrived in New York City late last night, with Alfred (my new Maltese-mix puppy) in hand. House-breaking him has definitely been a challenge, and requires a ridiculous amount of patience I didn’t think was in me. You will likely be seeing more pictures of him on the blog or on Instagram.
While in California, I whipped up several desserts that represented the bounty of the summer reason – really sweet stone fruit, plump berries, and juicy melons bigger than your head. One of the biggest hits was this delicious summer berry torte – such a great way to showcase your favorite stone fruit and berries. The fruit is suspended in a dense and buttery cake, then topped with cinnamon sugar, which really enhances the stone fruit. For this torte, I used pluots (plum + apricot hybrid) and blueberries, but in the past, have used peaches and raspberries. You can use any mixture of your favorite berries and stone fruit.
Summer Berry Torte
Source: King Arthur Flour
1/2 c butter, softened
3/4 c sugar
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1 c all purpose flour
1 cups berries + 1 stone fruit (apricot, plum, nectarine, pluot, etc) sliced into thin wedges
Topping: 1 tbs sugar + 1/2 tsp cinnamon
Preheat the oven to 350°F, and grease an 8″ square pan or 9″ round pan. Unlike KAF’s directions, I prefer a smaller pan, for a slightly thicker torte.
In a mixer, cream the butter and sugar until smooth. Add the eggs, beating after each addition until thoroughly combined. Add the vanilla.
In a separate bowl, combine the other dry ingredients including flour, baking powder, and salt. Slowly add the dry mixture to the wet, and mix to make a smooth batter.
Spread the batter into the prepared pan, then spread the fruits on top. I like to place my cut stone fruit wedges on their side to make a radial-fan shape, then fill in the spaces with berries. Be creative! Finally, top it off with a generous sprinkle of cinnamon-sugar. Bake the cake for 25-35 minutes, or until a cake tester comes out clean.
Remove it from the oven, and serve warm with a scoop of vanilla ice cream, or at room temperature on its own.
The sweet/tart fruits really shine through here, and all those juices get absorbed right into the cake batter. Really delicious and beautiful on its own, with or without the optional dusting of confectioner’s sugar. I’ll be posting a recipe for a blueberry coffeecake soon, so stay tuned.
Have a happy long weekend,