apricot and pluot mosaic cake
 
Ingredients
  • ½ cup toasted almonds*
  • 1¾ cups flour (I used gluten-free flour)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup salted butter, softened
  • 1 cup plus 2 tbsp. granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • 2 large eggs
  • ½ cup whole milk
  • 1¼ pounds mixed, firm-ripe apricots, pluots, and/or plums, pitted and sliced into ¾-in.-wide wedges
  • About 2 tsp. powdered sugar
Instructions
  1. Preheat oven to 375°. Whirl almonds in a food processor until finely ground. Add flour, baking powder, and salt and whirl to blend.
  2. In a large bowl, beat butter, 1 cup granulated sugar, the vanilla, and almond extract with a mixer until creamy. Add eggs one at a time and beat until well blended, then beat in milk (batter will look curdled). Stir in flour mixture until smooth.
  3. Butter bottom and sides of a 12- to 13-in. tart pan with a removable rim. Spread batter level in pan. Randomly arrange fruit slices on their wide sides about ½ in. apart on batter and press into place. Sprinkle all over with remaining 2 tbsp. granulated sugar.
  4. Bake until a toothpick inserted into center of cake (not in fruit) comes out clean, 35 to 40 minutes. Let cool on a rack. Loosen cake from rim with a knife and remove rim. Sift a light coating of powdered sugar on top and cut into wedges.
  5. *Toast almonds in a 350° oven until golden, 8 to 10 minutes. Let cool before grinding.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2016/06/19/impromptu-summer-picnic/