Peach & Plum Tea Cake

Ever since this month's Gourmet Magazine has been out, the Plum Kuchen has been popping up everywhere...I could not get away from seeing it. And when I finally caved and bought the magazine for myself, it was the opposite page that had a little section on a Stone Fruit Tea Cake! I knew that was the baking project for me...I mean, I am sure the Plum Kuchen is wonderful...but this Tea Cake really caught my eye.

It features a shortbread-like dough that is not overly sweet, which balances beautifully against the fresh fruit that is layered into it. I chose a mixture of peaches and plums. I really wanted a kind of sweet and tart to play off of each other, and the combination of the sweet peaches against the slight bitterness of the plums really adds a yumminess to this cake, in my opinion. However, you can use any combination of stone fruits, or go all out with your one and very favorite!


Peach & Plum Tea Cake (adapted from Gourmet Magazine, Aug. 2009)

you will need:
2 1/4 cups flour
1 tsp baking powder
1 tsp salt (i used the chunkier, kosher salt here)
1 cup vegan sugar
3/4 cup vegan earth balance
3 egg equivalents for Ener-G (use warm water)
3 cups fruit (I used 1 large peach, 2 large plums)
brown sugar (this will be sprinkled on top, so you will not need much)

Begin by adding the earth balance and the 1 cup vegan sugar into your mixer, and beat for almost 5 minutes to cream it. It should be a nice, light, fluffy mixture. While this is mixing up, I mixed together in a seperate bowl my flour, baking powder and salt. I also got my 3 egg equivalents of Ener-G together.

When you are done mixing your sugar/earth balance mixture, slowly add about 1/3 of your ener-g mixture at a time, making sure each 1/3 is incorporated before adding your next 1/3.

After all of your Ener-G is mixed together with your sugar and earth balance, add your bowl of dry ingredients slowly. Continue to mix until it comes together into a very smooth dough. The texture almost reminded me of sugar cookie dough while I was making this. Wrap this up in plastic wrap and leave in your freezer for about 30 minutes.

While the dough cools in your freezer (it will be easier to handle when cooled) roughly chop your fruit. Pre-heat the oven to 375 degrees.

After you have cooled the dough, take about 1/2 of the dough and spread it evenly in the bottom your pan. Add the fruit over this layer, and then crumble the remaining dough over the fruit. This does not have to be small crumbled pieces, I made mine about table spoon sized. Sprinkle with brown sugar.

The original recipe calls for a 10" pan, but I would recommend a 9" spring form pan. It almost seemed like my first half was not enough to spread out across the 10" pan.

Bake for about 45 minutes, or until the top is golden brown.



I know this is the hard part, but you want to wait a little bit before cutting into this awesome tea cake. All of your fruit has released its moisture, forming a sticky liquid. As it cools, the liquid will thicken up and make it easier and neater for you to take out your cake.

Ok....now, enjoy!