Directions:
- Make cake: Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
- Make filling: Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
- Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
- Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
- Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.7 Kcal (2582 kJ) | ||
| Calories from fat | 317.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.25g | 54% | |
|---|---|---|---|
| Cholesterol | 109.23mg | 36% | |
| Sodium | 309.82mg | 13% | |
| Potassium | 660.23mg | 14% | |
| Total Carbs | 68.01g | 23% | |
| Sugars | 28.88g | 116% | |
| Dietary Fiber | 3.88g | 16% | |
| Protein | 9.17g | 18% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.4mg | 19% | |
| Calcium | 177.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 220.8 Kcal (924 kJ) | ||
| Calories from fat | 113.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 54% | |
|---|---|---|---|
| Cholesterol | 39.11mg | 36% | |
| Sodium | 110.93mg | 13% | |
| Potassium | 236.39mg | 14% | |
| Total Carbs | 24.35g | 23% | |
| Sugars | 10.34g | 116% | |
| Dietary Fiber | 1.39g | 16% | |
| Protein | 3.28g | 18% | |
| Vitamin C | 3.8mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.2mg | 19% | |
| Calcium | 63.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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