Fruit Pastry Cake – yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake!
I love going to farmer markets during summertime.
One of the things that I really enjoy is checking out the many fresh fruit stalls with wide varieties of colorful, beautiful, and bountiful fruits.
Various sorts of berries, peaches, plums, pluots, pears, nectarines, and the list goes on.
It’s such a beautiful sight, and I would always buy more than we can eat.
Anyway, summer is prime time to make fruity cakes or desserts, such as this mixed fruit pastry cake, a recipe contributed by my friend CP Choong. She has previous shared with us the mini egg cake, Sicilian orange cake, and lemon cream cake recipes.
With endless summer dishes, it’s always refreshing to wash down all the BBQ’s and grilling (click the link to check out my BBQ/grilling recipes) with a slice or two of these utterly refreshing fruit pastry cake.
What I really love about this fruit pastry cake is that I can choose the fruit toppings for this cake.
If you love berries, use more of them.
If you like a combination of everything, you can do that, too.
The key is choosing your favorite fruits, and hopefully in various colors so the fruit pastry cake looks absolutely gorgeous and beautiful.
Enjoy the natural bounty of summer fruits while you can.
Enjoy!
Fruit Pastry Cake Recipe
Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake.
Ingredients
- 100 grams unsalted butter, softened (3.5 oz.)
- 180 grams castor sugar (6.5 oz.)
- 50 grams sour cream or replaced with same amount of low fat yogurt (1.5 oz.)
- 3 large eggs, lightly beaten, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon or orange zest
- 210 grams all-purpose flour/ plain flour (7.5 oz.)
- 1 teaspoon baking powder
- 500 grams fruits (tossed with 2 tbsp sugar, optional) (18 oz.)
Instructions
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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)
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Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.
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With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.
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Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
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Add vanilla extract and zest. Mix to combine.
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Sieve over flour and baking powder and mix till smooth.
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Pour batter into prepared pan and smooth out the top with a spatula.
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Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.
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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.
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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.
Recipe Notes
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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Jed
I tried this recepi and the fruits were sinking! What i did wrong? I did not even press the fruits to the batter
Rasa Malaysia
Coat the fruit with flour.
Mani
Hi Rasa,
Love ur recipes m going to try this weekend. Thanks for all your recipes!!
Rasa Malaysia
Hi Mani, thanks for your sweet comment.
Mani
Hi Rasa,
Could not wait to try it. So after I was back from work I made a smaller one just taking 1/4 of every ingredient n got 4.5 stars ?. I wanted to try first coz m really new to baking. It turned out great moist n tasty. Thanks so much!! Just one question how thick should we cut fruits? Also if U can do tutorial for chocolate decorations. Thanks again!!
Mani
I have attached picture for your feedback plz . Thanks n Regards!!
Julia
Hi,
This cake looks so delicious! But I was wondering what you meant when you wrote you ‘omitted’ the sugar in your Cook’s Notes. Does this mean you simply didn’t add any sugar at all into the cake batter? I tend to like cakes that aren’t overly sweet so I was just wondering if that was what you meant.
Thanks!
Farah
Hi there! Made this today and it is so so good! Thank you for your amazing recipe!
Mrs Wei
Hi,
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.
Doreen
Do you bake the fruits together with the cake?
rxcat
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.
Enrique
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!
Enrique
SH lim
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!
samir
DearRasa
i want to practice malaysian cooking food in malaysia,i am seeking for malaysian food cooking school from end of august 2013
Angela Sciurca
Do you think a springform pan would work? I think it mght be easier to unmold. thanks. Looks yummy.
Bonnie
Could you please convert the recipe Fruit Pastry Cake from metric to American.
Thank you
Rasa Malaysia
The recipe is in BOTH measurements.
Lisa
Hi Rasa. What Bonnie is asking for is measurements by volume, not weight (where I live, we measure flour, sugar, sour cream, and butter in cups — not by grams or ounces).
Rasa Malaysia
Sorry but I don’t have the measurement in cups.
Rebecca
I think those who wanted to bake cakes Must invest a weighing machine and cooking measuring spoons as it is very hard to measure in cups. Baking powder or baking soda must be accurate Or you cake will not raise !! All measuring is level and not heap spoon. Or you go to http://southernfood.about.com/library/info/blconv.htm
Selena
Look very Yummy! Have to try with this recipe. Thanks. All of your dishes are delious.
Selena
I mean delicious*
Rasa Malaysia
Thanks Selena.