Peach or Plum & Berry Bars
That point at which you run out of milk and it’s too close to your vacation to buy another? Awesome.
We’re in that final slide of using up food or trying to stuff it in the freezer before hightailing it outta Dodge to Tofino (!), while at the same time wrapping up stories and finishing off other work that requires me to buy more food. A good problem to have, I know.
Our fridge contains (still) a plethora of juicy fruit – peaches, nectarines and berries of all sorts. And so because my friend Jamie just sent along a copy of her new book, which has been sitting on my kitchen table for about a week, I opened it up and tried a recipe that she makes with plums, but has on her blog made with peaches and cherries (!), and is exactly the sort of formula that you can pull into service all summer long, using whatever fruit you happen to have and like.
The dough is more dense, chewy cookie than cake, although it could be called either. It reminds me of a recipe I used years ago that in my recipe box was called kuchen, the German word for cake, but it doesn’t seem overly German, either. The eggs keep it from being a crumbly shortcrust, and while she flavours hers with almond extract (wait! it’s sounding German again), you could leave it out and stick with vanilla, or grate some lemon or orange zest in as you beat the butter and sugar.
It’s a perfect kind of blank canvas you can flavour how you like and customize with whatever fruit you like, jumbling it all up if you have an odd collection – maybe a single plum, a few cherries, some raspberries from the back bush – it all works. Rhubarb, maybe?
Bonus: these bars, far less crumbly than most cake, travel well – perfect to pack if you happen to be heading out on a summer road trip.
Peach or Plum & Berry Bars
AuthorJuliePreheat the oven to 350F.
Beat the butter and 1 cup of the sugar for a minute, until pale and fluffy; add the eggs and vanilla and almond extracts and beat until smooth. Add the flour and salt and blend just until combined. Spread into a buttered 9x13-inch pan (it will be thick and a little tricky to spread - and will be thin - it's OK).
Slice the peaches onto the cake and scatter with berries, arranging the fruit so that it's in a single layer. Sprinkle with the 3 Tbsp. sugar and bake for 45-55 minutes, or until the edges are golden and the middle is set.
Ingredients
Directions
Preheat the oven to 350F.
Beat the butter and 1 cup of the sugar for a minute, until pale and fluffy; add the eggs and vanilla and almond extracts and beat until smooth. Add the flour and salt and blend just until combined. Spread into a buttered 9x13-inch pan (it will be thick and a little tricky to spread - and will be thin - it's OK).
Slice the peaches onto the cake and scatter with berries, arranging the fruit so that it's in a single layer. Sprinkle with the 3 Tbsp. sugar and bake for 45-55 minutes, or until the edges are golden and the middle is set.
This looks so beautiful! I love the idea of getting creative with the fruit! You can ake it different each time 🙂
Thanks for this…we have two peaches, three apricots and a whole bunch of berries we just can’t through fast enough! Looks so easy, but so beautiful!
I have been telling myself all day that it is too hot to have the oven on. A breeze has come up and the house seems to cooling a bit. With results like this I’m sure it would be ok to bake these now. 😉
BTW Have a wonderful vacation! I wish I could come along….
Enjoy Tofino! You’ll be about 3.5 hours from me!
We are going Saskatoon picking next week. This will be a perfect vehicle for those as well!
This looks so delicious. Going to get me some local Ontario fruit.
This looks like a great cake. Beautiful picture, too. I always seem to check in around the time of your Tofino trip. Nice tradition.
I made this yesterday after picking strawberries, raspberries and saskatoons from the backyard – peaches I had to buy. It was very good. Thanks Julie.
Sounds fabulous – and looks gorgeous too!
I served this last night with a bowl of the same fresh fruit on the side, and whipped cream. My husband had three portions so I guess that says it will be a family favorite. Thanks Julie. Your recipes always inspire and never fail.
Thanks for the recipe. I made it last night and it turned out great.
Made this recipe yesterday with nectarines, blackberries and strawberries……mmmm our new favourite dessert
Thanks Julie
These were delicious! I made them with white nectarines and blueberries! They also freeze really well.
Hi Julie,
Can the finished cake be frozen?
Can this be made with gluten free flour?
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