End of summer cake

Berries and stone fruit in one cake?!? Sounds a little crazy, I know. But let me tell you- it‘s definitely worth the try to go a little crazy once in a while. 😋 Summer has officially ended and I wanted to celebrate this with the wonderful fruits, which present summer for me!

So I prepared a fluffy lemon cake and added lovely berries and stone fruits from our garden. 

One of my taste testers said it‘s an explosion of delicious flavors – all summed up in one cake. Sweet plums, tangy berries, juicy peaches… baked and fresh fruits and a lemon- vanilla frosting. 

I gotta say- this is a pretty good cake. I am a little proud of this one! 🥰😋 

Recipe for a beautiful end of summer cake

• 120 grams of melted butter
• 1.5 to 2 tsp of lemonzest (according to how strong you want the lemon flavor to be)
• 150 grams of sugar
• 125 ml of  buttermilk Or 125 ml of milk + 3 tsp of lemon juice)
• 1 egg
• 1 tsp of vanilla extract
• 215 grams of flour
• 2 tsp baking powder
• 1/2 tsp salt
•  350 grams of berries & stone fruits 

—-> I used:

• 100 grams of blueberries
• 100 grams of peaches (peeled)
• 100 grams of plums
• 50 grams of raspberries, red currants and mirabelles
• 2 tbsp of ground almonds to coat fruits with
  
• Up to 100- to 150 grams of additional fruits to top the cake with

Lemon – Vanilla frosting

• 50 grams of powdered sugar
• 5 tsp of lemon juice
• 1/2 tsp of vanilla extract

Preheat your oven to 180 degrees. Line a 20x 25 cm Baking pan with parchment paper and set aside. 

Combine butter, lemon zest and sugar in a large bowl. Add the buttermilk, egg and vanilla. Beat until combined. I used a hand mixer.

If you don‘t have buttermilk on your hand, use 125 ml of regular milk, add 3 tsp of lemon juice and let this sit for 5 minutes. Stir a couple of times.  Then add the flour, baking powder and salt.

Prepare all the fruits( wash, peel and chop up). 

1. Cover the fruits with two tbsp of ground almonds to soak up excessive juices.
2. Mix everything and pour the batter and the fruits into the prepared pan. 
3. Bake for 35 to 40 minutes.  The cake will be done,  when a wooden stick comes out clean.
4. Prepare the lemon-vanilla frosting and swirl it onto the cooled down cake. 
5. Add slices of peach, plums and berries to finish the cake. 

Enjoy!! 

Love and happiness,

Sue