I love this torte. I’ve made it so many different ways and it is always beautiful and delicious. It is simple to make but it makes you look like you know what you’re doing. Believe me, I never have any idea what I’m doing.
:: :: :: :: ::
Adapted from the wonderful Hay Day Country Market Cookbook
1 cup unbleached all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
8 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
1 ripe peach, pitted and thinly sliced
4-5 large ripe strawberries
2 teaspoons fresh lemon juice
2 teaspoons granulated sugar
1) Preheat oven to 350 F. Lightly butter and flour an 8-inch cake pan; pour out any excess flour.
2) In a small bowl, whisk together the flour, salt, and baking powder. Set aside.
3) In another bowl, cream butter and 3/4 cup sugar together until light and fluffy. Add the eggs one at a time, mixing well after each one. Beat until smooth. Blend in the vanilla and zest. Add the reserved dry ingredients and mix to form a smooth, thick batter. Spread the batter evenly in the prepared cake pan.
4) Toss the fruit with the lemon juice and 2 tsp granulated sugar. Arrange the topping decoratively over the batter, using just enough fruit to cover the batter in a single overlapping layer. Bake in the middle of the oven until lightly browned around the edges and just set in the middle, 30 to 35 minutes.
5) Remove from the oven and allow to cool in the pan for at least 20 minutes. Top with flat plate and gently flip the plate and cake pan over, turning the cake out of the pan. Invert the cake once more, this time turning it right side up onto a serving dish. Slice and serve.