50g (1¾ oz)sour creamor replaced with same amount of low fat yogurt
3large eggslightly beaten, room temperature
1teaspoonvanilla extract
1teaspoonlemon zest or orange zest
210g (7⅖ oz)all-purpose flouror plain flour
1teaspoonbaking powder
500g (1 lb)fruits tossed with 2 tbsp sugar, optional
Instructions
Wash, cut the fruits into chunks or slices as desired, and drain. Toss with sugar if desired and set aside. (If using canned fruits, wash them to remove the syrup and omit the sugar.) Grease and flour the sides of a 9” (23 cm) round pan or an 8” (20 cm) square pan, and line the base with parchment paper.
With an electric mixer, cream together the butter, sugar, and sour cream (or yogurt) until light and fluffy. Gradually drizzle in the eggs, beating until incorporated into the batter (the mixture may appear slightly curdled). Add the vanilla extract and zest, and mix to combine. Sift in the flour and baking powder, and mix until smooth.
Pour the batter into the prepared pan and smooth the top with a spatula. Arrange the fruits on top without pressing them into the batter. Decorate the fruits as desired.
Bake in the 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 aluminum foil during the last 15 minutes of baking to prevent it from becoming over-browned.
Leave the cake to cool in the pan for 5-10 minutes. Unmold it and transfer to a wire rack to cool completely. Dust the cake with 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.