Summer Stone Fruit Cake with Honeyed Yogurt

This cake is simple and rustic, just perfect for summer's gift of fresh-from-the-tree peaches, plums and apricots. Serve for dessert or as a breakfast treat.

Summer Stone Fruit Cake

adapted just slightly from food52

The Ingredients:

3 ripe peaches or plums, or 6 apricots
3/4 teaspoons freshly ground cinnamon
1 cup sugar
6 tablespoons softened unsalted butter
1 large egg
1/2 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 teaspoon baking powder
1/4 teaspoon baking soda
Turbinado Sugar

The How-to:

Preheat the oven to 350 degrees. Butter and flour a 9-inch cake pan.
Cut the peaches, plums or apricots into bite sized pieces. Toss with cinnamon and 2 tablespoons sugar. Set aside.
Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.
Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.
Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.
Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean. Serve with honeyed yogurt or fresh cream.

Honeyed Yogurt

1 cup Plain Yogurt

1/2 cup honey