With such abundance of juicy and tasty summer fruits, I had to use them in a cake as well. As it was hard to decide between using the ripe peach or the plums I’ve had, I’ve decided to opt for the “why choose?” solution, and made two cakes, using the same cake batter.
The lemony cake is the perfect addition to the fruits, and it is so quick and easy to make, and so tasty and impressive to serve, that I’m sure I’ll make it again soon, using any other fruits I’ll have.
I’m sure that once you’ll make these cakes, you will agree.
Notes:
* If you only want to make one cake, simply cut the quantities in half.
* For easy mixing, use very soft butter. If you don’t have time to let the butter soften through, prepare the cake batter using a mixer.
* Don’t skip the semolina in the batter, as it adds an interesting texture.
* The cakes can be kept in the fridge, covered, for up to a week. Bring to room temperature before serving.
Makes: 2 x 10” (25cm) loaf pans, 8 portions each
Prep time: 20 minutes
Baking time: 35 minutes
Ingredients:
For the fruit layer:
5 Damson plums
1 large ripe yellow peach
1/3 stick (40 grams) butter, very soft, divided
4 Tbs Demerara sugar, divided
For the cake batter:
2/3 stick (75 grams) butter, very soft
2 Tbs lemon zest (from 1 large lemon)
1 cup sugar
2 XL eggs
1 cup thick plain yogurt, at least 2% fat
1/3 cup fresh lemon juice (from 1 large lemon)
1 tsp vanilla paste or extract
¼ tsp salt
½ cup fine semolina
1 ½ cups flour
1 Tbs baking powder
1. Preheat the oven to 375F (190C). Cut the plums into quarters. Cut the peach into thick slices. Divide and spread the 1/3 stick (40 grams) butter over the bottom of 2 x 10” (25cm) loaf pans. Sprinkle the Demerara sugar on top of the butter. Arrange the cut fruits on top, avoiding the sides (this will help release the cakes from the pan later on) and place the pans in the fridge while making the batter.
2. In a large bowl, whisk the butter, lemon zest and sugar to a coarse mixture. Add the yogurt and eggs and mix well. Add the lemon juice, vanilla and salt and mix. Add the semolina, flour and baking powder and whisk to a thick batter. Divide the batter between the two pans, and flatten the top lightly with a spatula.
3. Bake for 35 minutes, or until the cake is golden and a toothpick inserted in the middle comes out clean.
4. Transfer the pans to a rack and let stand for 2 minutes. Place a serving tray on top of the pan and carefully, using oven mitts (the pan is still hot!) hold both the pan and the tray together, turning the cake over onto the tray, so that the fruit is now on top. Remove the pan and let cool to room temperature before slicing.
I started a new pineapple yesterday, with another almost ripe, waiting in the wings. Summer fruits – so delicious. It’s blueberry buttermilk pancakes for Special Sunday Breakfast today, with bacon and poached duck eggs.
Virtual hugs,
Judie
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Nothing like summer fruits…
Enjoy your special breakfast! 🙂
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Looks delish!
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Thank you Swapna! It was indeed. I plan on making new ones soon. 🙂
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That looks absolutely delicious. I love plums and plum cakes, and this looks really good.
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Thank you! Same here regarding plums. Such a great fruit! 🙂
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Perfect treat for a yummy dessert
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Thank you Lina! 🙂
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Beautiful. I’ve only ever made this type of cake with the fruit baked on the top. When the stone fruit season arrives I’ll be trying your recipe
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Thank you Sandra! 🙂
I like both versions, but the upside-downs ones have that caramelized layer that adds so much. You can use any other fruits, and if you’ll look under “search” you’ll find a version made with rhubarb.
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This looks really nice! I love peaches and it is the season so it’s a must try!
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Thank you Lyn. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Thanks!
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This is so beautiful! Wish I had a slice or two for tomorrow morning…
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Thank you Mimi – I wish I could deliver! 🙂
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I adore cakes with fruit and yours look so yummy 🙂
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Thank you Marissa! 🙂
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Gosh!… I would love a big piece of this cake!!!! Super yummy!!!
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Thank you Serena. I wish I could deliver, but by now it’s all gone! 🙂
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Oh noooooooo!!! 😉
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lol
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Looks delicious I’ve pinned your recipe to my Pinterest board free spirit food!
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Thank you! I’m glad to hear. 🙂
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Wow! That looks so good! 🙂
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Thank you Tonya! I will definitely make these again soon. 🙂
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😊
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I love upside down cakes and you just reminded me of them! They looks delicious!
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Thank you! I’m also a big upside-down cakes fan, and try to come up with new combinations. This was one of the better ones, so had to share it. 🙂
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Perfect summer cake
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Thank you Vidya! 🙂
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Great combination – I like the way the sun hits the top of your fruit – very pretty 🙂
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Thank you Judi. I’m glad to hear you liked the recipe.
I too liked how the sun added it’s “spice” to the photo. Can’t always catch it… 🙂
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such pretty cakes – very summery. Lovely photos and styling, too.
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Thank you! 🙂
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looks amazing 🙂
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Thank you Lea! 🙂
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Ronit,
These cakes are simply stunning! And just the perfect dessert for summer!
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Thank you Sandhya! I’m glad you liked the recipe. They were gone very quickly! 🙂
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I will try to bake this!
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Glad to hear! I’ll be happy to hear about the results. 🙂
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לייק לייק לייק. הילדים הזמינו לראש השנה, מה לא נכבד את ההזמנה? שנה טובה רונית, מכולנו
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זאת אני.
שכחתי להזדהות בתגובה הקודמת. …
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תודה רבה נירה! (הבנתי מהתגובה הבאה במי מדובר… :)) מקווה שתהנו מהעוגות ושתהיה שנה טובה ומתוקה לכולם.
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שאלה רונית. כמה זמן אפשר להשאיר את העוגה בתוך תבנית האפיה לפני שהופכים אותה?, נניח אם אפיתי יום קודם אפשר להפוך אותה אחרי יום? ובכלל כמה זמן אפשר לשמור אותה עד שאוכלים, יומיים זה בסדר או שצריך לחסל אותה מיד?
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הי נירה, את העוגה חייבים להפוך ממש אחרי האפייה – אחרי 2 דקות בתבנית, אחרת הפירות והסוכר יידבקו לתחתית. לאחר מכן אפשר להעביר לאחסון בקופסה מתאימה. העוגה נשמרת מחוץ למקרר עד יומיים ובמקרר (בקופסה מכוסה) עד שבוע. אפשר גם לחתוך לפרוסות ולהקפיא וכשהפרוסות קפואות לשים בקופסה ולשמור בפריזר עד 3 שבועות. זה מפשיר מהר בטמפרטורת החדר. .
שיהיה בהצלחה ומקווה שתהנו מהתוצאות. 🙂
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תודה רונית. עוגה אחת כבר בלעתי ומאוד נהניתי והשאר אשמור כמו שאמרת.
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איזה כיף לשמוע. תודה על העדכון. שנהטובה ומתוקה לכולם. מקווה שנתראה כשאגיע באוקטובר.
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תודה. שנה טובה רונית, וברכה בעמלך. בהחלט מחכה לפגוש אותך באוקטובר ואת מוזמנת לבקר ולטייל איתי בנחל..
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לא בטוח שאצליח להגיע צפונה, אבל תודה רבה על ההזמנה ונהיה בקשר כשאגיע. שנה טובה לכולם. 🙂
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This looks so delicious!
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Thank you! 🙂
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This looks spectacular. I would reserve this for my dessert of course. With some French vanilla ice cream.
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Thank you Liz.
I’m waiting for some nice juicy summer fruits to make these again. Vanilla ice cream on the side is always a good idea! 🙂
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