Fruit Pastry Cake

There’s something truly magical about a Fruit Pastry Cake. I remember the first time I baked this delightful treat; the kitchen was filled with the sweet aroma of fruits and freshly baked goodness. My friends gathered around, eager to taste the vibrant colors and flavors that danced in harmony with one another. It was a special occasion, a celebration of life and the beauty of simple pleasures. This cake is perfect for any gathering, be it a summer picnic or a cozy family dinner. Every bite is a reminder of cherished moments spent with loved ones, and that’s what makes this Fruit Pastry Cake so special. The combination of soft cake and fresh fruits creates a delightful experience that captivates both the eyes and the palate.

Ingredients for Fruit Pastry Cake

When it comes to baking the perfect Fruit Pastry Cake, the ingredients play an essential role in achieving that delightful flavor and texture. The combination of fresh fruits, creamy butter, and fluffy eggs creates a cake that’s moist and rich. Each ingredient complements the others beautifully, resulting in a treat that’s both delicious and visually appealing.

• Unsalted butter: 100g (3½ oz), softened – This is the cornerstone of our cake, providing richness and moisture that make each bite melt in your mouth.
• Castor sugar: 180g (6⅓ oz) – Fine sugar that allows for smooth mixing and sweetens the cake perfectly.
• Sour cream: 50g (1¾ oz) – Adds a subtle tanginess and keeps the cake moist, ensuring a tender crumb.
• Large eggs: 3, lightly beaten, room temperature – Essential for structure, flavor, and moisture in the cake.
• Vanilla extract: 1 teaspoon – Enhances the flavors and adds a warm, inviting aroma.
• Lemon zest or orange zest: 1 teaspoon – Brightens the cake with citrus notes, balancing the sweetness of the fruit.
• All-purpose flour: 210g (7⅖ oz) – The main structure of our cake, providing the necessary framework for rising and texture.
• Baking powder: 1 teaspoon – Helps the cake rise, creating a light and airy texture.
• Fruits: 500g (1 lb), tossed with 2 tbsp sugar, optional – Use any fruits you love, as they’ll add natural sweetness and beautiful color to the cake.

The Method for Fruit Pastry Cake

Making the Fruit Pastry Cake is a delightful process that gets your kitchen buzzing with excitement. Each step builds on the last, creating a cake that bursts with flavor and texture. Just follow these simple steps, and soon you’ll have a stunning cake ready to impress!

1. Start by washing and cutting your chosen fruits into chunks or slices, based on your preference. Drain any excess liquid and toss them with sugar if desired, which can enhance their natural sweetness. If you’re using canned fruits, ensure to wash them thoroughly to remove the syrup and skip the sugar step.
2. Prepare your baking pan by greasing and flouring the sides of a 9” (23 cm) round pan or an 8” (20 cm) square pan. It’s essential to line the base with parchment paper to ensure your cake doesn’t stick.
3. In an electric mixer, cream together the unsalted butter, castor sugar, and sour cream until the mixture is light and fluffy. This process should take about 3 to 5 minutes. The goal is to incorporate air into the mixture for a lighter cake.
4. Once fluffy, gradually drizzle in the lightly beaten eggs, beating continuously until fully incorporated. The mixture may look slightly curdled, but don’t worry; that’s perfectly normal.
5. Add in the vanilla extract and lemon zest (or orange zest), mixing to combine all the flavors.
6. Sift in the all-purpose flour and baking powder. Mix until just smooth, being careful not to overmix. You want to maintain that lightness you created earlier.
7. Pour the batter into your prepared pan and smooth the top with a spatula. This creates a nice even surface for your fruits.
8. Carefully arrange the fruits on top of the batter without pressing them in. You can decorate them as you wish—this is where you can get creative!
9. Bake in the preheated oven at 180°C (350°F) for 60 to 70 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean. If the top of the cake is browning too quickly, cover it with aluminum foil during the last 15 minutes of baking.
10. Once baked, leave the cake to cool in the pan for 5 to 10 minutes. Carefully unmold it and transfer to a wire rack to cool completely. If desired, dust with icing sugar before serving for a beautiful finish.

Tips for Success

To ensure your Fruit Pastry Cake turns out perfectly every time, here are some valuable tips to keep in mind:

• Storage: Store any leftovers in an airtight container at room temperature for up to three days to keep it fresh.
• Freezing: You can freeze slices of the cake for up to three months. Wrap them tightly in plastic wrap, then foil, to protect them from freezer burn.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
• Variations: Experiment with different fruits! You can use berries, apples, or even tropical fruits like pineapple for unique flavor combinations.
• Serving Temperature: Serve the cake at room temperature for the best flavor and texture.

Serve This Fruit Pastry Cake With

When it comes to serving your Fruit Pastry Cake, there are endless possibilities to consider:

• Fresh Brewed Coffee: The rich flavors of coffee complement the sweetness of the cake beautifully, making it suitable for breakfast or brunch.
• Fruit Salad: A light fruit salad can enhance the fruity notes of the cake and add a refreshing touch.
• Ice Cream: Serve it warm with a scoop of vanilla ice cream for a decadent dessert experience.
• Picnics: This cake is perfect for outdoor gatherings. Slice it up and pack it for a delightful treat at a picnic.
• Celebrations: Whether it’s a birthday or a holiday, the Fruit Pastry Cake is sure to be a hit at any celebration, bringing joy and sweetness to the occasion.

FAQ

Conclusion

The Fruit Pastry Cake is a delightful blend of flavors and textures that make it truly special. Whether you bake it for a special occasion or a casual get-together, it’s sure to bring smiles to the faces of your loved ones. I encourage you to try this recipe and savor every bite of this beautiful cake. Trust me, once you do, it will quickly become a favorite in your baking repertoire!

Fruit Pastry Cake

The ultimate comfort food, this Fruit Pastry Cake is bursting with flavors and perfect for any occasion. With a soft cake base topped with fresh fruits, it’s a delightful treat that will satisfy your sweet cravings. Make it tonight and watch it disappear!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Desserts

Cuisine General

Servings 6 servings

Calories 215 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 100g grams Unsalted butter softened
• 180g grams Castor sugar
• 50g grams Sour cream or replaced with same amount of low fat yogurt
• 3 large Large eggs lightly beaten, room temperature
• 1 teaspoon Vanilla extract
• 1 teaspoon Lemon zest or orange zest
• 210g grams All-purpose flour or plain flour
• 1 teaspoon Baking powder
• 500g grams 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.
• 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, castor sugar, and sour cream until light and fluffy.
• Gradually drizzle in the eggs, beating until incorporated into the batter.
• 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.
• Leave the cake to cool in the pan for 5-10 minutes. Unmold it and transfer to a wire rack to cool completely.

Notes

• Tip 1: You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy.
• Tip 2: I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake.

Keyword Easy Fruit Cake, Fruit Dessert Recipe, Fruit Pastry Cake, Homemade Cake Recipes