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Peach & Plum Tea Cake

Sep 17, 2025
Stone Fruit Tea Cake

This late summer version of the classic stone fruit tea cake combines sweet peaches and tart plums, with the option of a floral lift from rose water. The dough is shortbread-like, gently sweet, and holds up beautifully to juicy fruit. A little lemon zest brightens the flavor, and turbinado sugar on top adds a caramelized crunch. Serve warm or at room temperature with a spoonful of lightly whipped cream.

NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level, double the quantity of baking powder. 

Makes 10 to 12 servings
Baking time: 30 to 40 minutes

Ingredients
1 tablespoon (room temperature) unsalted butter, for pan
2¼ cups (280 g) all-purpose flour
½ teaspoon baking powder
1 teaspoon fine sea salt
1 cup (200 g) granulated sugar
¾ cup (170 g) unsalted butter, at room temperature
3 eggs
1 tablespoon pure vanilla extract
Zest of 1 lemon
½ teaspoon rose water (optional)
2½ cups (350 g) coarsely chopped mixed stone fruit, such as peaches and plums, fresh or frozen
1 tablespoon turbinado sugar

Method
Butter a shallow 10-inch round baking pan or tart pan. In a bowl, whisk together the flour, baking powder, and salt.

Using a handheld mixer with beaters or a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium-high speed for 3 to 5 minutes until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla, lemon zest, and rose water if using. Stir in the flour mixture just 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 (190°C). Divide the dough into two equal portions. Press one portion evenly into the bottom of the prepared pan. Spread the fruit over the dough. Break the remaining dough into tablespoon-sized pieces and scatter them evenly over the fruit. Sprinkle the turbinado sugar on top.

Bake for 30 to 40 minutes, until lightly golden and firm. Let cool for 30 minutes before serving.

Storage
Wrapped in plastic wrap, the baked cake will keep at room temperature for up to 3 days. The unbaked dough can be wrapped well and frozen for up to 3 months. A whole unbaked cake, assembled with fruit, can be frozen for up to 1 month.

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