Thursday, July 28, 2011

Strawberry & Peach Tea Cake


I have been wanting to bake this cake ever since first seeing it on Jennifer's blog and then again on Kelly's.   It was so worth the time and effort.  I am reposting the recipe here for future reference, since I plan to make it again... and again!

Stone Fruit Tea Cake

1 tablespoon unsalted butter, at room temperature, for pan

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon fine sea salt

1 cup granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

3 eggs

1 tablespoon pure vanilla extract

3/4 -1 teaspoon cinnamon (optional)

2 1/2 cups coarsely chopped mixed stone fruit, fresh or frozen (I used 1 cup of fresh peaches and added 2 cups of fresh strawberries)

1 tablespoon turbinado sugar (I used Maple Sugar)


1. Whisk the flour, baking powder, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla and cinnamon. Add the flour mixture and stir just until smooth dough forms. Wrap the dough in plastic wrap, flatten into a 1-inch thick disk, and freeze for 30 minutes.

2. Preheat the oven to 375F. Butter a shallow 10 inch round baking pan or tart pan. Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan. Spread the fruit over the dough. Break the remainder of the dough into tablespoon-size pieces and distribute atop the fruit, then sprinkle the turbinado sugar over the dessert.

3. Bake for 30 to 40 minutes, or until lightly golden and firm. Cool for 30 minutes before serving.


It was also the perfect opportunity to pull out our iSi Cream Whipper and make some homemade whipped cream to go along with the cake.   I am still amazed at how neat this little gadget is, and it makes the BEST whipped cream!


Wrapped in plastic wrap, 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, wrapped well for 1 month.  Serves 10 to 12.

It won't last that long around here!  

2 comments:

  1. It *is* so yummy! Your's looks delicious, Jessica. I can't wait to make it again with our fresh local peaches. I'm intrigued by the whipped cream maker. With your high recommendation it has found a place on my ever growing wish list. :)

    ReplyDelete
  2. Mmm. Looks delicious Jessica. Going on my list of things to bake in summer.

    Oh and Kelly, we have q growing wish list too.

    ReplyDelete

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