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!
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.