Stone Fruit Tea Cake

By Reen

Ingredients

• 1 Tb unsalted butter, room temp (for pan)
• 2 1/4 c. all purpose flour
• 1 tsp baking powder
• 1 c. sugar
• 3/4 c. unsalted butter, room temp
• 1 Tb vanilla
• 2 1/2 c. coarsley chopped stone fruit (fresh or frozen)
• 1 Tb turbinado sugar

Details

Servings 10

Preparation

Step 1

Whisk flour & baking powder together. Using paddle attachment cream sugar and butter together on medium high speed for about 3-5 mins; until light and fluffy. Add eggs one at a time, scraping sides down after each one. Then stir in the vanilla.

Add the flour mixture and stir just until a smooth dough forms. Warp dough in plastic wrap; flatten into a 1-inch thick disk and freeze for 30 mins.
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Preheat oven 375. Butter shallow 10 inch round baking pan or tart pan.

Divide dough into 2 equal portions. Pat one portion into pan. Spread fruit on over dough. Break remaining dough into tablespoon size pieces. then sprinkle turbinado sugar.

Bake 30-40 mins or until lightly golden and firm. Cool for 30 mins before serving