I nearly cry tears of joy every time I go to the farmers market. Everything is so insanely gorgeous. Ergo, I buy everything. Turns out I live alone. And I can’t consume the obscene amount of produce I purchase before the mold kicks in.
Just as I was about to pitch these peaches/plums I decided they deserved a cake vs trash destiny (not that it’s any easier for me to eat an entire cake- I tried but some ended up in a trifle).
It turned out delicious! So flavorful and moist and summery. Not to mention the almond/fruit fragrance going on in my apartment was worth the effort of making the cake all by itself.
Inspired by AlwaysOrderDessert
1.5 cups all-purpose flour
0.25 cup almond meal
1.5 teaspoons baking powder
Pinch of kosher salt
0.75 cup unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons turbinado sugar
3 large eggs, room temperature
0.5 teaspoon saffron threads (more if you have it)
0.25 cup milk (I used almond milk)
zest of 1 lemon
1 tablespoon pure almond extract
2 VERY ripe plums, pitted and cut into thick slices (about 1″)
3 VERY ripe peaches, pitted and cut into thick slices (about 1″)
Preheat your oven to 350 degrees F. Butter and flour a 9-inch springform pan and set aside. Sift together flour, almond meal, baking powder, and salt in a small bowl and set aside.
Using electric beaters, beat the softened butter and one cup of sugar for about 3 minutes, until light and fluffy. Beat in the eggs, one at a time, waiting until each is incorporated before adding the next.
In a small saucepan, combine the milk and saffron threads and heat until it boils then immediately turn off. Let steep for a minute or two, until the milk takes on a rich yellow hue. Let cool slightly and then pour into your batter along with the lemon zest and almond extract. Incorporate well. (Note: if the batter curdles a bit, don’t worry. It will fix itself once you add the flour and won’t affect the final taste or texture.)
With the mixer on the lowest speed (I just used a hand mixture and added the flour mixture a little at a time), add the flour mixture and mix until well blended. Spread the prepared batter into the springform pan and smooth out the top.
Arrange the fruit on the batter however you think will look pretty. Use all the fruit, even if you have to layer some on top of each other to fit (the fruit will sink during baking).
Sprinkle the fruit and top of cake with the 2 tablespoons of turbinado sugar. Bake in oven for 1 hour.
Let cool completely before serving (oh wait I didn’t do this).