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Cardamom Pound Cake With Roasted Late-Summer Fruit

1 fave
Nutrition per serving    (USDA % daily values)
CAL
961
FAT
93%
CHOL
110%
SOD
35%

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Ingredients for 8 servings

2 cups all-purpose flour, plus more for pans

3/4 cup almond flour

3/4 cup semolina flour

1 1/4 teaspoons coarse salt

3/4 teaspoon ground cardamom

1/4 teaspoon baking soda

2 sticks (16 tablespoons) unsalted butter, room temperature, plus more for pans

3 cups granulated sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

1 cup plain yogurt, preferably Greek

1 tablespoon sanding sugar

3 tablespoons granulated sugar

???2 vanilla beans, halved lengthwise, seeds scraped and reserved

3 peaches, pitted and cut into 1-inch wedges

3 plums, pitted and quartered

2 tablespoons Grand Marnier

1 1/2 cups blackberries (from 1 pint)

1 cup red currants on the vine

3/4 cup semolina flour

FOR THE ROASTED FRUIT

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