Almond Pound Cake with Summer Fruit

This cake, adapted from Melissa Clark, is an innovative technique and a perfect showcase for a bounty of summer fruit.


8 oz butter, melted and cooled to room temperature
5 eggs
1 3/4 cup sugar
1 1/3 cup almond flour
1 1/4 cup Granor pastry flour
1/2 tsp salt
2 cups summer fruit, berries of any sort, apricots, peaches etc


  1. Heat oven to 350F
  2. In a stand mixer or with an electric mixer, whisk the eggs and 1 cup sugar until pale and fluffy (3 minutes)
  3. Sift together the almond flour and wheat flour
  4. Fold 1/3 of flour mixture into the egg mixture until well combined
  5. Add the rest of the flour in two batches
  6. Fold in butter to finish the batter
  7. Pour into a greased loaf pan and bake until an inserted knife comes out clean (about 45 minutes)
  8. Let cool on a rack before inverting
  9. To serve, slice into thick pieces and top with the summer fruit and whipped cream