Peach Tea Cake

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Wrapped in plastic this tea cake will keep at room temperature for up to 3 days. You can also freeze the unbaked dough. If wrapped well, it will keep for up to 3 months. You can freeze a whole, unbaked cake with fruit, well wrapped, for 1 month.

Ingredients

• 1 Tablespoon unsalted butter, at room temperature, for pan
• 2 1/4 cups AP flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 3/4 cup unsalted butter, at room temperature
• 3 eggs
• 1 Tablespoon pure vanilla extract
• 2 1/2 cups coarsely chopped peaches or mixed stone fruit, fresh or frozen
• 1 Tablespoon turbinado sugar

Details

Preparation time 40mins
Cooking time 80mins

Preparation

Step 1

1. Whisk the flour, baking powder and salt together in a bowl.
2. Using a mixer, cream the sugar and butter on medium-high for 3-5 minutes. Add the eggs one at a time, scraping down the sides after each addition, then stir in the vanilla.
3. Add the flour mixture and stir just until a smooth dough forms.
4. Wrap the dough in plastic wrap, flatten into a 1 inch thick disk, and freeze for 30 minutes.
5. Preheat oven to 375 degrees F. Butter a shallow 10-inch round baking pan or tart pan.
6. Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan.
7. Spread fruit over the dough. Break the remainder of the dough into tablespoon size pieces and distribute on top of the fruit, then sprinkle with turbinado sugar.
8. Bake for 30 to 40 minutes, or until lightly golden and firm. Cool 30 minutes before serving.