Yeasted Breakfast Cake With Peaches and Plums Recipe - Los Angeles Times

Name: Yeasted Breakfast Cake With Peaches and Plums Recipe - Los Angeles Times
Ingredients: 1/4 cup plus 2 tablespoons whole milk; 4 tablespoons pure maple syrup, divided; 1 1/2 teaspoons active dry yeast or instant yeast (see Note, Step 1); 1 large eggs, plus 1 large egg yolk, room temperature; 1 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; Finely grated zest of 1/2 orange; 1 1/2 cups all-purpose flour; 4 tablespoons unsalted butter, cut into 1/4-inch squares, at room temperature, plus more for greasing pan; 5 tablespoons turbinado sugar, such as Sugar in the Raw; 1 teaspoon Diamond Crystal kosher salt, plus more; 12 ounces ripe peaches, plums, apricots and/or nectarines, washed

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Yeast-risen, buttery cake is the best showcase for wedges of ripe peak-season stone fruit.

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Ingredients

1/4 cup plus 2 tablespoons whole milk
4 tablespoons pure maple syrup, divided
1 1/2 teaspoons active dry yeast or instant yeast (see Note, Step 1)
1 large eggs, plus 1 large egg yolk, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Finely grated zest of 1/2 orange
1 1/2 cups all-purpose flour
4 tablespoons unsalted butter, cut into 1/4-inch squares, at room temperature, plus more for greasing pan
5 tablespoons turbinado sugar, such as Sugar in the Raw
1 teaspoon Diamond Crystal kosher salt, plus more
12 ounces ripe peaches, plums, apricots and/or nectarines, washed