Fruit Pastry Cake

Name: Fruit Pastry Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 people
Ingredients: 100 g (3½ oz) unsalted butter; 180 g (6⅓ oz) castor sugar; 50 g (1¾ oz) sour cream; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 210 g (7⅖ oz) all-purpose flour; 1 teaspoon baking powder; 500 g (1 lb) fruits

User Reviews

4.7

30 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 people
Calories
460 kcal
Course
Cake
Cuisine
International

Fruit Pastry Cake

Kelsey Carr

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Contributed by: CP ChoongFruit Pastry Cake - yummy, juicy fruits on top of a rich and sweet cake. AMAZING recipe that you have to bake.

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Ingredients

Servings

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 zest or orange zest
210 g (7⅖ oz) all-purpose flour or plain flour
1 teaspoon baking powder
500 g (1 lb) fruits tossed with 2 tbsp sugar, optional

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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.

Nutrition Information

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Serving 6people Calories 460kcal (23%) Carbohydrates 69g (23%) Protein 7g (14%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 122mg (41%) Sodium 45mg (2%) Fiber 2g (8%) Sugar 39g (78%)