Fall Stone Fruit Cake

by Michael on September 8, 2012 · 25 comments

I have never been confused with a baker. Baking is an exact science, requiring precision and patience. I prefer the ebb and flow of cooking. Standing over a stove and working ingredients into a pan in a manner and order I see fit, always changing ideas and ingredients with the seasons. I prefer cooking, mainly because of my inability to follow a recipe closely, but for this occasion I decided to opt for change. And bake. It was time.

With each passing morning I wake to fall’s reflection on the horizon. And with the chill pushing through earlier each night it has set in action an old familiar new. Reaching for comfort in the kitchen like we’ve done so many times before. Rustic, hearty soups, slow-cooked meals and lots of bread and cheese. And baking. Something warm and sweet and healthy and perfect to for a late night tea, bundled up with a sweater to catch the last of dusk on display outside.

We’ve seen temperatures steadily drop at night for a week now. And ever since the chill crept in I’ve been thinking about making something like this. I recently picked up some nectarines at the festival and had some cherries on hand so figured it would be the perfect opportunity to combine them for a fall cake. This cake.

Autumn is still some time out, officially not here for two more weeks. But this cake is a way of welcoming fall along. And it doesn’t disappoint. Just one look and bite and you’ll see.

From my kitchen,



Fall Stone Fruit Cake


  • 3 nectarines, sliced into wedges
  • 18 cherries, pitted and halved
  • 2 sticks unsalted butter, room temperature
  • 1 1/4 cup superfine sugar
  • 2 tbsp. orange zest
  • 3 organic eggs
  • 2 cups all-purpose flour, sifted
  • 1 tbsp. baking powder
  • pinch of salt
  1. Preheat the oven to 320°F.
  2. Beat the butter, sugar and orange zest in bowl of an electric mixer until pale and creamy. Add the eggs, one at a time, until combined.
  3. Fold in the flour, baking powder and salt until just combined. The batter should be smooth and thick.
  4. Lightly grease the base and sides of an 9″ cake pan with parchment paper. Spoon the batter inside and top with the nectarine wedges and cherries halves and bake for 1 hour to 1 hour 30 minutes, or until cooked and a skewer tested in the  middle of the cake comes out clean.
  5. Let cool for 15 minutes and turn out onto a wired rack.
  6. Serves 6.



Leave a Comment

{ 25 comments… read them below or add one }

Brian September 8, 2012 at 10:17 pm

What a great late night snack this would make… I know what I’ll be dreaming about tonight!


Sue/the view from great island September 8, 2012 at 10:35 pm

Your writing about fall is making me yearn for it…the temperature is in the 90s in California these days. This cake sounds lovely, and unusual. I am planning a fall fruitcake myself, but I want to use some of the wonderful dried stone fruits I’ve been getting at out farmer’s market.


Cherine September 9, 2012 at 1:01 am

Beautiful cake! Looks yummy!


baker in disguise September 9, 2012 at 5:19 am

I absolutely adore baking with fruit.. and this is perfect .. with your evening cuppa… unfortunately the stone fruit season is over here in india.


Putri Soe September 9, 2012 at 7:27 am

i’m not a cook nor baker but i love seeing good photos of food and this post is no exception. I love your post, they make me smile :)

Putri Soe


green beans & grapefruit September 9, 2012 at 11:33 pm

Looks fantastic, Michael!


Meeta September 10, 2012 at 2:47 am

Luckily we still have summer like temperatures and I am enjoying it to the fullest! Cannot let go of summer although Fall has a special note to it. Loving the flavors of this cake … been playing around with a lot of stone fruit here too!


Annalise September 10, 2012 at 2:16 pm

This is my kind of cake. Gorgeous!


Anina @ Aninas Recipes September 11, 2012 at 8:07 am

Wow, what a gorgeous cake! I love baking, but when I actually have time to do it – I really don’t know what to bake!! Its like bakers block – I think! So I cook instead! Thanks for a great post!


Sylvie @ Gourmande in the Kitchen September 12, 2012 at 4:18 am

Now this is the kind of cake that needs a nice cup of tea and a good book to go with it on a lazy weekend afternoon.


Kimberley September 12, 2012 at 4:30 pm

I am a cook more than a baker myself! But occasionally I make exceptions. Especially when this time of year rolls around.


Peter G | Souvlaki For The Soul September 13, 2012 at 12:06 am

Great idea to use the last of summer goodness to welcome in Autumn, Mike. Love the cake and I think you should bake more!


Jen L | Tartine and Apron Strings September 14, 2012 at 12:38 am

Yeah, yeah! I adore stone fruits on any type of cake! I can probably polish off this cake in one go (shh, don’t tell anyone). This is most perfect while watching Game of Thrones, which I am crazy about! Sigh…


tanya1234 September 15, 2012 at 6:17 am

luv it thankx :)


marla September 15, 2012 at 1:51 pm

Such a beautiful fall cake Mike! Adding to my upcoming blog post of favorite fall flavors :)


Kiran @ KiranTarun.com September 18, 2012 at 1:06 am

Absolutely adore fruit cake this time of the year. So delish with a cup of tea :)


Di @ The Bluebell Cafe, England September 19, 2012 at 8:48 am

This cake looks great, a lovely comforting recipe to start the season. Thanks x


Jen September 24, 2012 at 12:36 pm

your pictures are beautiful. please do not stop!


Michael September 24, 2012 at 11:13 pm

thank you Jen! I appreciate that and have no plans to stop any time soon!


Laura (Tutti Dolci) September 25, 2012 at 8:36 pm

Simply gorgeous, I love the nectarines and cherries together here.


Liren October 7, 2012 at 2:12 am

I have been savoring the last of the stone fruit just as much as the equally delicious chilly evenings. What a perfect cake for this time of year!


Anna October 7, 2012 at 4:04 am

Very beautiful photos of a very tasty cake!


Barbra Michnowski January 9, 2013 at 11:36 pm

We are in a full very hot summer here in Sydney Australia I just happen to have a bowl of Cherries picked by my Father in Law at a place called Orange NSW (It is so sad as Carl tells us the Farmer is finding the cost of shipping the fruit etc FAR TOO expensive so he will have to bury his boxes of cherries back into the soil) Anyway I also have all this wonderful stone fruit on hand So I am going to look forward to making this yummy cake in hte next day or so


Michael January 10, 2013 at 7:35 pm

Thanks for the wonderful comment, Barbra! Too bad about the cherries, it’s a sad state. Hope you enjoy the cake. Happy new year!


Barbra Michnowski January 27, 2013 at 8:38 pm

G’Day again Michael from Barbra in Sydney Well I have just made your beautiful F.S.F. Cake I did make a few changes ONLY because I refrigerated Nectarines before they became ripe so I lightly stewed the Peeled Nectarine slices in 1/4 cup of the sugar from the cake batter 1/4 cup water, a grating of fresh NUTMEG, 1/2 teaspn Dutch Cinnamon powder without letting them break down I also used Self Raising Flour BUT no Baking Powder In all what a beautiful smooth thick batter but ever so light in texture I note you do not use Vanilla Extract/Essence? Can this batter be used as a BASE RECIPE FOR CAKES? My cake did not last long After successfully removing from tin I did turn over a little too early So it broke in 2 NEVER MIND I shared with neighbours I ended up with ONE SLICE! THANK YOU 4 A BEAUT RECIPE


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