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Sunday Brunch: Yeasted Sugar Cake

I've been feasting on peaches, plums, and nectarines lately, enjoying them on their own but also keeping an eye out for a simple cake that will complement the stone fruit without overwhelming richness. Sweet and buttery in a restrained sort of way, Deborah Madison's yeasted sugar cake fits the bill perfectly. As a bonus, it reminds me of the Sara Lee coffeecake I loved as a child (which, in adult samplings, has never lived up to my childhood taste memory).

I think this cake is plain enough to be cut into cubes and included in a basket of bread and muffins, but with plenty fresh fruit it could be the centerpiece of a meal. If you make it a day in advance, warm it in the oven before serving.

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