Stone Fruit Tea Cake

This humble little cake is mildly sweet, not too dense, and very versatile. I used Rainier Cherries but I think this cake would really shine with the tangy sweetness of apricots. Being a tea cake the texture is not as moist as most cakes, but compliments a cup of tea/ coffee perfectly. My batter was exactly that, a batter, not a dough as suggested in the recipe, but after the required 30 minute freezer time it was easy to handle. This dough keeps well in the freezer, making a last minute dessert simple.