Raspberries, Peaches & Plums OH MY

Raspberries, Peaches & Plums OH MY

Stone fruits are now at their juiciest and most fragrant. And who can resist raspberries?!  Celebrate them in this sweet and delicious cake.



5 Large Peeled & Sliced Peaches

4 Sliced Plums

1 Cup Raspberries

2 Cups Unbleached Flour

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1/2 Cup Softened Butter

1 1/2 Cup Sugar

3 Eggs

3/4 Cup Milk

1 Tablespoon Vanilla


Preheat your oven to 350° F.  In a large bowl combine the sliced peaches and plums.  Keep the raspberries separate.  In a medium size bowl combine the flour, baking powder and salt.  In a separate large bowl combine the softened butter, sugar, eggs and vanilla.  Begin by beating in half of the flour mixture.  Alternate with beating in half of the milk.  Add the rest of the flour and beat for 20 seconds.  Finish with beating in the rest of the milk and beat for 30 seconds.  Scrap the sides of the bowl to incorporate any remaining flour.  Prepare a large glass or ceramic baking pan by greasing.  Pour the batter into the baking pan.  Scatter the peaches, plums and raspberries on top of the batter.  The fruit will sink in a bit.  Bake on the middle oven rack for 50 minutes.  Check to see if the cake is done by inserting a toothpick.  If you need to bake a bit longer go ahead, but make sure not to overcook this cake.  Remove from the oven and let cool.  You can frost this cake if you wish, but I think that it can stand on its own.  Slice and serve.  Serves 10


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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