Fruit Pastry Cake

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4.70 from 10 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Baking Recipes

Cuisine: Cake

Keyword: Fruit Pastry Cake

Servings: people

Calories: 460kcal

Author: Bee Yinn Low

Ingredients

100 g (3½ oz) unsalted butter, softened
180 g (6⅓ oz) castor sugar
50 g (1¾ oz) sour cream or replaced with same amount of low fat yogurt
3 large eggs lightly beaten, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon or orange zest
210 g (7⅖ oz) all-purpose flour/ plain flour
1 teaspoon baking powder
500 g (1 lb) fruits tossed with 2 tbsp sugar, optional

Instructions

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” (23cm) round pan or 8” (20cm) 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 180°C (350°F) 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.

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.

Nutrition