Make the most of the stone fruit season with these delicious treats

MAKE THE MOST OF THE STONE FRUIT SEASON WITH OUR SCRUMPTIOUS DESSERTS

Summer Fruit Sour Cream Cake Serves 8-10, Prep 15 mins, Cook 35 mins

150g unsalted butter, chopped,

at room temperature ¾ cup caster sugar 3 eggs, at room temperature 300ml carton sour cream 1½ cups self-raising flour 2 yellow peaches, halved, stones

removed, cut into thin wedges 3 plums, halved, stones removed,

cut into thin wedges

VANILLA SYRUP ½ cup water ¼ cup caster sugar 1 tsp vanilla bean paste TOPPING 140g tub spreadable cream

cheese 300ml tub thickened cream 2 tblsps icing sugar mixture

1 Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 4cm above pan edges. 2 Beat butter and sugar in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. 3 Add sour cream. Stir until smooth. Add flour, in batches, stirring until combined. Spoon into pan. Smooth over top. 4 Cook in a moderately slow oven (160C) for about 30 to 35 minutes, or until cooked when tested. Remove from oven. Stand in pan for 30 minutes. Turn out onto a wire rack to cool completely. 5 Meanwhile, to make vanilla syrup, combine all ingredients in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to boil. Boil, without stirring, for about 8 minutes, or until slightly thickened. Transfer to a heatproof jug. Cool. 6 To make topping, beat cream cheese in same, clean bowl of electric mixer until smooth. Add cream and sugar. Beat on high speed until soft peaks form. 7 Just before serving, spread topping over cake. Arrange fruit over topping. Drizzle with vanilla syrup.