Fruit Pastry Cake

If you’re looking for a delightful and versatile dessert that can showcase the best of seasonal fruits, look no further than this stunning Fruit Pastry Cake. This cake is moist, tender, and bursting with flavor, making it the perfect treat for any occasion. Whether it’s a family gathering, a cozy brunch, or a special celebration, this cake is sure to impress everyone at the table. With a buttery base and a medley of fruits, each slice is a slice of heaven.

Why I Love This Recipe

This Fruit Pastry Cake is not just a treat for the taste buds; it’s a feast for the eyes. The vibrant colors of the fruits peeking through the golden crust create a visual masterpiece. The best part? It’s incredibly simple to make! With just a handful of ingredients, you can whip up a cake that feels luxurious. I love that it’s adaptable, allowing you to use whatever fruits are in season or even leftovers from your fridge. Plus, it’s a fantastic way to introduce kids to baking, as they can help with mixing and decorating!

What You’ll Need

• 100g (3 oz) unsalted butter, softened – This is the foundation of your cake, providing richness and flavor.
• 180g (6 oz) castor sugar – For just the right amount of sweetness.
• 50g (1 oz) sour cream – This adds moisture and a subtle tang; you can replace it with low-fat yogurt.
• 3 large eggs, lightly beaten, at room temperature – Eggs help bind the ingredients together and provide structure.
• 1 teaspoon vanilla extract – A must for enhancing flavors.
• 1 teaspoon lemon zest or orange zest – This adds a fresh, aromatic note to the cake.
• 210g (7 oz) all-purpose flour – The main dry ingredient that gives the cake its structure.
• 1 teaspoon baking powder – This ensures your cake rises beautifully.
• 500g (1 lb) fruits, tossed with 2 tbsp sugar (optional) – Use your favorite fruits; think berries, peaches, or apples!

Kitchen Gear Checklist

• Mixing bowls – To combine your ingredients easily.
• Electric mixer or whisk – For beating the butter and sugar to a creamy texture.
• Measuring cups and spoons – Accuracy is key in baking.
• Spatula – Perfect for folding in the flour and fruits smoothly.
• 9-inch round cake pan – The ideal size for this recipe.
• Oven mitts – Always essential for safety!

Method: Fruit Pastry Cake

Step 1: Preheat the Oven

Preheat your oven to 180°C (350°F). Grease your 9-inch round cake pan with butter or line it with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, combine the softened unsalted butter and castor sugar. Using an electric mixer or whisk, beat them together until the mixture is light and fluffy. This should take about 3-5 minutes.

Step 3: Add Sour Cream and Eggs

Add the sour cream (or yogurt) to the butter and sugar mixture, and mix until well combined. Then, gradually add the lightly beaten eggs, mixing well after each addition. Stir in the vanilla extract and lemon (or orange) zest.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix!

Step 5: Fold in Fruits

Gently fold in your choice of fruits—this can be a colorful mix of strawberries, blueberries, or diced peaches. If you’re using fruit that’s very juicy, consider tossing them with sugar beforehand to enhance their flavor.

Step 6: Bake the Cake

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve as is, or dust with powdered sugar for a touch of elegance!

Seasonal Adaptations

• Spring: Use fresh berries like strawberries, blueberries, and raspberries.
• Summer: Opt for peaches, nectarines, or cherries for a juicy, sweet flavor.
• Autumn: Apples and pears tossed with cinnamon elevate the cozy vibes.
• Winter: Citrus fruits like oranges or grapefruits can brighten up the colder months.

Avoid These Traps

• Overmixing the batter can result in a dense cake. Mix just until combined.
• Using cold eggs can affect the texture; make sure they are at room temperature.
• Not preheating the oven can lead to uneven baking.
• Skipping the greasing or lining of the pan can cause the cake to stick.

Shelf Life & Storage

The Fruit Pastry Cake can be stored at room temperature in an airtight container for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake for up to 3 months; just make sure to wrap it well to prevent freezer burn. Thaw in the fridge overnight before serving.

Popular Questions

Can I use frozen fruits in this recipe?

Yes, you can use frozen fruits, but be sure to thaw and drain them well before adding them to the batter to prevent excess moisture.

What can I use instead of castor sugar?

If you don’t have castor sugar, you can use granulated sugar. Just keep in mind that it may take a bit longer to cream with the butter.

Is it possible to make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, but make sure it contains xanthan gum for the best texture.

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. Bake it a day or two in advance, then store it properly. Just add any toppings or glaze right before serving for the best fresh taste.

Weekend Projects

• Blueberry Bread – A delightful and easy to make sweet loaf.
• Chocolate Raspberry Cake – A rich dessert combining the flavors of chocolate and raspberry.
• Vegan Vanilla Cupcakes – A simple, delicious cupcake recipe that everyone will love.

Final Bite

This Fruit Pastry Cake is a wonderful addition to your baking repertoire. With its simple ingredients and straightforward method, anyone can create this delicious treat. The versatility of the fruit options allows you to customize it to your taste and the season, making it a perfect year-round dessert.

Whether you share it with friends and family or keep it all to yourself (no judgment here!), this cake is bound to bring joy to your table. So roll up your sleeves, gather your ingredients, and let the baking begin! You’ll be rewarded with a cake that’s as beautiful as it is delicious, and I guarantee it will become a favorite in your home. Enjoy every slice!