Marilyn Martin's Recipe

Peach & Plum Almond Cake

Category: Recipes

1 1/2 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
3/4 cup(s) unsalted butter, softened
1 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
3 large eggs
1/2 teaspoon(s) grated lemon zest
1/4 teaspoon(s) almond extract
2 plums, pitted, cut into 3/4-inch-thick slices
2 peaches, pitted, cut into 3/4-inch-thick slices
Confectioners' sugar, for dusting

DIRECTIONSHeat oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Whisk flour, baking powder, and salt in a small bowl.
In a large bowl, with an electric mixer on medium speed, beat butter and 1 cup of the sugar until fluffy. Beat in eggs, 1 at a time, until well blended. Beat in lemon zest and almond extract. With mixer on low speed, beat in flour mixture just until blended. Scrape batter into prepared pan and spread evenly. Starting at edge, arrange plum and peach slices alternately in a circular pattern; repeat in center. Sprinkle top with the remaining 2 tablespoons granulated sugar.
Bake 1 hour and 5 minutes, or until a toothpick inserted in center of cake comes out clean. Let cool completely on a wire rack. Remove pan side and dust top lightly with confectioners' sugar.