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Fruit Pastry Cake

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

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

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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 460

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.