Stone Fruit Tea Cake
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 cup granulated sugar
- 3/4 cup unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 1/2 cups coarsely chopped mixed stone fruit
- 1 tablespoon turbinado sugar
- Whisk 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt together in a medium bowl.
- Add 3 eggs, one at a time, scraping down the sides of the bowl after each addition, then stir in 1 tablespoon vanilla extract.
- Add the flour mixture (from the first step) and use a rubber spatula to stir until a smooth dough forms.
- Wrap the dough in plastic wrap, flatten into a 1-inch thick disk, and freeze for 30 minutes.
- Preheat the oven to 375 (F). Butter (or, use cooking spray) a shallow 10-inch round baking pan or tart pan.
- Divide the dough into two equal portions and pat one portion evenly into the bottom of the prepared pan.
- Spread 2 1/2 cups of fruit evenly over the dough.
- Break the remainder of the dough into tablespoon-sized pieces (I used a 1-tablespoon sized cookie scoop for this part) and distribute atop the fruit.
- Sprinkle 1 tablespoon turbinado sugar over the dessert.
- Bake for 30-40 minutes in the preheated oven, or until lightly golden and firm. Cool for 30 minutes on a wire rack before serving.