This supermoist sweet was designed to showcase the wide variety of stone fruit available throughout the year. We used purple plums in the cake pictured here, but peaches, apricots, and pluots would be brilliant and delicious too. Play with whichever fruits you have on hand and love the most.
Serve with a scoop of something melty for dessert. Or, offer this up for breakfast with a mug of hot coffee.
1. Preheat the oven to 350° F. Grease a 9"x13" pan.
2. Wash and slice your fruit. In a dry sauté pan, toast your pine nuts. Sprinkle the toasted nuts over the bottom of your baking pan and then top with the slices of fruit. Sprinkle with a pinch of kosher salt.
3. In a mixing bowl, whisk together the sugar, yogurt, eggs and olive oil.
4. In another bowl, combine the flour, baking powder, baking soda, and a pinch of kosher salt.
5. Fold together the wet and dry ingredients. Gently pour the batter over the fruit so it doesn't disrupt the pine nuts and the fruit. Smooth the batter so it is evenly distributed.
6. Bake for 40 minutes, or until a toothpick comes out of the center of the cake dry. Let rest until cooled. When you are ready to serve, flip the cake over onto a cutting board or platter to expose the fresh fruit topping. Slice and serve à la mode or with fresh whipped cream.