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Peach & Plum Tea Cake

Submitted by: | Source: Adapted from Gourmet Magazine Aug. 2009

Peach & Plum Tea Cake

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2010-05-08 Other
5 1

A vegan version of the Stone Fruit Tea Cake featured in Gourmet Magazine

  • Servings: 10-12
  • Prep Time: 45 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 75-85 minutes

Ingredients:

2¼ cups Flour
1 tsp Baking Powder
1 tsp Salt, i used the chunkier, kosher salt here
1 cup Vegan Sugar
¾ cup Vegan Earth Balance
3 Egg Equivalents, for e-nergy (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

Directions:

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 E-nergy together.

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

After all of your E-nergy 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.