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Fruit Pastry Cake

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Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

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.

Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

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.

Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

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!

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Fruit Pastry Cake

Contributed by: CP Choong

Fruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake | rasamalaysia.com

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 1
Author Happy Home Baking

Ingredients

  • 100 g 3.5 oz unsalted butter, softened
  • 180 g 6.5 oz castor sugar
  • 50 g 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
  • 210 g 7.5 oz all-purpose flour/ plain flour
  • 1 tsp baking powder
  • 500 g 18 oz fruits (tossed with 2 tbsp sugar, optional)

Instructions

  1. 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)
  2. Grease and flour the sides of a 9” round pan or 8” square pan and line the base with parchment paper.
  3. With a electric mixer, cream butter, sugar and sour cream (yogurt) till light and fluffy.
  4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled)
  5. Add vanilla extract and zest. Mix to combine.
  6. Sieve over flour and baking powder and mix till smooth.
  7. Pour batter into prepared pan and smooth out the top with a spatula.
  8. Arrange fruits on top, do not press the fruits down into the batter. Decorate the fruits as desired.
  9. 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.
  10. 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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23 COMMENTS... read them below or add one

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

    Reply

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

    Reply

  5. 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!

    Reply

  6. 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

    Reply

  7. 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.

    Reply

  9. 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.

    Reply

  11. 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!

    Reply

      • 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!!

        Reply

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