Stonefruit Cake

While, technically, this is from Jamie Oliver's blog for Upsidedown Polish Plum Cake, I have, as usual, made some changes that worked for me with the fruit I have in the kitchen. The sour cherries are over abundant this year and it takes every ounce of self control to pick from every tree we drive past. They're just so delicious. That said, the plums and apricots from Colorado's Western Slope have been sweet and juicy so far. We can hardly wait for peaches!! This is easier than an upsidedown cake and much less messy.


  • 8-10 stonefruits like Plums, Apricot or 2# Sour or Sweet Cherries, stones removed
  • One cup sugar if using Sour Cherries. 1/2 cup sugar for plums or other stone fruit
  • 4 large free range eggs, lightly beaten
  • One cup mild, light olive oil (we like Partana)
  • 1 teaspoon vanilla bean extract
  • 1 teaspoon lemon zest
  • 2 tablespoons plain, natural yogurt
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt


Pre-heat the oven to 375 F. Grease and line a rectangular baking tray (8x11) with parchment paper.

Chop the fresh fruit into halves or quarters and remove and discard the stones. Set to one side.

Put the beaten eggs and sugar into a bowl and whisk well, using an electric whisk if you have one until the mixture starts to thicken. Gradually pour in the oil and vanilla extract and keep whisking until the mixture is pale and creamy. Add in the vanilla, lemon zest and yogurt. Mix together well.

Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.

Pour the batter carefully into the tray and gently press the fruit into the top.

Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.

Leave to cool before serving in slices. You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. It will keep will in a tin for up to four days.