I made this cake for the first time last fall at the very tail end of peach and plum season, and it was divine. And I wanted to share it with you, dear readers, right away, but I knew that wouldn't be fair. It simply would not do this cake justice to make it with out-of-season, supermarket fruit.
But now that local peaches and plums are plentiful, it's time.
If you don't have both, use one or the other. If you can get your hands on good apricots, use them. (Although I've never seen locally grown apricots for sale.)
The cake portion of this recipe may be familiar to many of you as I've written about it and its many variations before. This time, I reduced the butter just a touch and added the luscious fruits.
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