tender stone fruit cake

A friend came over for lunch on her break today. I made her my potato leek soup , and for dessert, this lovely, tender, simple stone fruit cake. I used organic plums, but as the name states, any stone fruit will do.

Stone Fruit Cake

1/4 cup butter, softened

1 1/2 cups packed brown sugar

1 egg

1 tablespoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt
1/4 teaspoon ground nutmeg

1 cup yogurt

2 cups chopped stone fruit, such as peaches, nectarines, or plums; stones removed, cut into little pieces

powdered sugar

In large bowl, cream together butter and brown sugar. Beat in egg and vanilla.

Sift or stir together flour, baking soda, salt, and nutmeg; gradually stir in to butter mixture. Fold in yogurt and chopped fruit. (note: the batter will seem very thick, almost like cookie dough; this is how it is supposed to be!) Spoon batter into greased and floured baking pan.

Bake at 350 degrees F (175 degrees C) for 30-40 minutes, or until tester comes out clean. 

Once it has cooled a little, sprinkle with powdered sugar.

I think you'll love it.

xoxo country girl