Fruit Pastry Cake
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Fruit Pastry Cake


Fruit Pastry Cake

Makes 1 cake | Prep Time: 30 mins | Bake Time: 60-70 mins
Contributed by: CP Choong
Adapted from Happy Home Baking


100g (3.5 oz) unsalted butter, softened
180g (6.5 oz) castor sugar
50g (1.5 oz) sour cream (or replaced with same amount of low fat yogurt)
3 large eggs, lightly beaten, room temperature
1 tsp vanilla extract
1 tsp lemon or orange zest
210g (7.5 oz) all purpose flour / plain flour
1 tsp baking powder
500g (18 oz) fruits (tossed with 2 tbsp sugar, optional)


Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (If using canned fruits, wash the fruits to remove syrup, omit the sugar)

Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.

With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.

Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)

Add vanilla extract and zest. Mix to combine.

Sieve over flour and baking powder and mix till smooth.

Pour batter into prepared pan and smooth out the top with a spatula.

Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.

Bake in preheated oven at 180C (350F) for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with aluminium foil in the last 15 minutes of baking to prevent the top from over browned.

Leave the cake to cool in the pan for 5-10 minutes. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

Cook’s Note:

You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake.

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15 comments... read them below or add one

  1. Selena says:

    Look very Yummy! Have to try with this recipe. Thanks. All of your dishes are delious.

  2. Bonnie says:

    Could you please convert the recipe Fruit Pastry Cake from metric to American.
    Thank you

  3. Angela Sciurca says:

    Do you think a springform pan would work? I think it mght be easier to unmold. thanks. Looks yummy.

  4. samir says:

    i want to practice malaysian cooking food in malaysia,i am seeking for malaysian food cooking school from end of august 2013

  5. SH lim says:

    Hi Rasa,
    I used your fruit pastry cake recipe to make a surprise birthday cake for a friend and it turned out “almost” like the cake in your photo! Your step by step recipe was easy to follow and the result was a happy party! Thank you!

  6. Enrique says:

    Hi Rasa,

    It’s the first time I visit this website. I used to bake some cakes at home and I’d like to try with the Fruit Pastry Cake and also with the Lemon cream cake. They look delicious.

    Read you soon!


  7. rxcat says:

    Hi Rasa,

    Love your recipes. But this is a recipe that I remembered on Sunset Magazine over 10 yrs ago. It’s a simple to make but awesome in flavor, that you can customized to your tastes. I use 1C all purpose flour, 1C sugar, 1/2cup (1 stick) butter/margarine, 2 eggs, 1t baking powder. Customize by adding 1t vanilla, almond, orange flavoring. Use 1 cup of fruit sliced arranged on top with a sprinkle of sugar over the fruit. Best to use fresh fruit in season/or frozen berries. Can add drained canned fruit to make a “fruit cocktail” cake like some asian bakeries. Also use a springform cake pan or tart pan if you can.

  8. Doreen says:

    Do you bake the fruits together with the cake?

  9. Mrs Wei says:


    Thank you for the recipie.
    Would like to ask how long I can keep the cake and if it needs to be refrigerated.

    Thanks in advance.

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