All Time Best Summer Fruit Torte Recipe

Published: August 24, 2009

YIELD: 6-8 servings

Extremely versatile fruit torte that can be adapted to any season.

Ingredients

1	stick butter, room temperature
¾	cup sugar
1	tsp. pure vanilla extract
2	large eggs
1	scant cup all-purpose flour
1	Tbl. baking powder
	Pinch salt
2	peaches or nectarines, peeled, pitted, and sliced*
½	C. blueberries*
	Sugar for sprinkling
	Cinnamon for sprinkling
	Variations: Marian Burros' original recipe calls for 12 purple plums, halved, pitted, and arranged skin side up. Raspberries also work well. In fall or winter, substitute sliced apples and fresh cranb

Directions

Preheat oven to 350F
Makes one 8- or 9-inch single-layer cake, serves 6-8

1. Butter a 8 or 9 inch round cake pan.
2. Mix butter at medium-high speed until light and fluffy. Beat in sugar and vanilla; beat in the eggs, one at a time.
3. In a small bowl, stir together the flour, baking powder, and salt. Add to the butter mixture and stir until just combined, no longer.
4. Scrape the batter into the pan; smooth the top. Scatter the fruit over the batter. Sprinkle w/sugar and cinnamon.
5. Bake until the cake is golden brown and baked through, about 45 minutes.
6. Cool in the pan on a wire rack. Serve at room temp.

I like to serve with whipped cream, ice cream or just powdered suagr!