Fruit Pastry Cake
Recently there are many bloggers who have baked this beautiful Fruit Pastry Cake. It is a simple cake base with nicely brown crust at the sides and with fruits piled on top. Like HHB said this cake is not greasy and it doesn’t taste dry. Very addictive cake that you’ll not be satisfied with just having one slice without returning for more.
Combination of fresh blueberries, canned Longan and Peaches.
Here is the recipe (Printable recipe)
100g Butter, soften at room temperature
200g Caster sugar (I cut down to 150g)
50g Sour cream (2 tbsp)
3 Eggs, lightly beaten
1 tsp Vanilla extract
1 tsp Lemon or orange zest
210g Plain flour – sifted
1 tsp Baking powder
500g Fruits tossed with 2 tbsp sugar
(You can use strawberries, blueberries, peaches, bananas, pearls, apples, pineapple, or any other fruits that are not too juicy.)
Method:
- Wash, cut (chunks or slice as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove syrup, omit the sugar).
- I used non-stick spray but you can grease with butter and flour the side of a 9″round pan or a 8″square pan and line the base with parchment paper.
- Cream butter, sugar and sour cream till light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture appear slightly curdled)
- Add vanilla extract and zest.
- Dump in the flour and baking powder and use a rubber spatula to stir roughly and continue to cream the batter with mixer until smooth. Pour batter into prepared pan and smooth out the top with a spatula.
- Arrange fruits on top, don’t press the fruits down into batter. Decorate the fruits as desired.
- Bake in preheated oven at 180C for 60-70mins or until skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
- Leave the cake to cool in the pan for about 5-10 mins. Unmold and transfer to wire rack to let cool completely.
- Dust the cake with some icing sugar if desired. (I used snow powder for dusting)
Is it okay if i use cream cheese instead of sour cream ?
Sure you can use cream cheese or natural yogurt.
Please refer another post of this recipe here https://www.anncoojournal.com/fruit-pastry-cake-2/
Jess: I want to see your post too! Too bad the Korean strawberry Season already over if not I would definitely to add strawberries on it.Thanks Von!Tigerfish: Yes the right for christmas ;))Penny: Go ahead try this ;DLyndsey, Angie: You'll surely love this.金77:不要客气啦!尽管吃,真的好好吃 ;DDLazaro Cooks: Thank you!
Hi Ann, how to make sure icing sugar does not melt on the cake? I dusted some but within an hour, all disappeared. It happened all the time on my cakes. Thanks!
Ai Li, use snow powder that is not sweet and won't melts.
哇!昨天吃了您的Chiffon Cake。这么快又有好料上来,百吃不厌噢~好诱人的蛋糕。。^^
I've book marked. I like cakes with fruits.
Mmmm…a piece right now would be great!
I love this kind of fruit cake…very moist, and not too rich…right for any time of the year.
Ann, u are so generous with the fruits topping but I like it 😛 So is your turn now, I am thinking of baking it as well, now seeing here making me wishing wkend wil come soon, cant wait to have a slice or more!
This is only the second time I've seen this cake, but it looks so good!! I love cakes with fruit in them, and I love the fact that it isn't greasy- I'm definitely trying this one day!
wah, fruitty cake…..sure good for tea
Very Christmas-y looking !
Ai Ping: Thank you very much!Thanks JW.Lia: hehee…I want to stay next to you too ;)Busygran: I want to see your post too!Suma: WOW..long queue uh?Thanks Wendy.Angel: You did? So this is the 3rd time you baked this cake?Thank you Beachlover ;))Pete: Thanks!
oh yea,I saw few blogger bake this cake but your look great too!! I see your cake texture really look fine and soft!!
So fruitilicious-looking! Wah! Everybody is making it. Must jump into the same boat too.
Ann,
I made this cake again last Sunday with canned peach and blueberries topping. Urs is with tons of fruits and looks very spongy.
Wah, very generous with the fruit toppings :)Yum yum
ancoo..this looks and smells so fresh…a great desert for smmer!
wow … nice cake. I love this cake too.
This looks delicious Anncoo!! Dunno how many recipes I have been bookmarking and when I will try them all!!:-))
So fruity that I want to grab some. I wish I live just right next to your house hahaha 😀
You have done it again! Another beautifully perfect creation.
请问烤箱中层还是下层呢。烤出来的水果会不会干呢。
这蛋糕不是很高,可以放在中层。放心水果不会干掉的。
Thank you Ann
Yes madam!
Hi can I chk if I gg to bake one day in advance. Eat the next day how should I storage the cake.
Please store it in the fridge as the fruits cannot last long under the hot weather.
Thank you, Ann!
Thanks, Ann. I think you meant can replace sour cream with yogurt. The recipe calls for 500gm of fruits so if I were to use a lot more than 500gm is it ok? Thanks!
Right use 50g sour cream. Aiyo better don't be so 'tam sim', otherwise your cake very difficult to be cooked.
Hi Ann. Thanks for the reply.
mmmm……yummy!!食谱抄下了…谢拉!
温馨小屋:希望很快看到你的作品。
Lori: Thank you!
wow great cake love the fruit on the top
yes reminds me of Christmas. Very pretty 🙂
I prefer to put this cake in the fridge because of the hot weather here. I finished the cake in 3 days. Before you consume just take cake out of the fridge and thaw for about 10-15 mins, the cake will still be the same as the first day.
Ah….this is beautiful!
Lovely cake. Great addition of citrus zest.Cheers!
近来很流行这款蛋糕.我也很想试做.因为蛋糕上层的水果吸引了我.
This is a really nice cake for coffee or tea. Hmmmm.
Hey love this cake especially with the fruits on it. It looks spongy and delicious..
Ann, my son's friend is coming over to our house tomorrow and my boy has requested me to bake something for their tea. I want to try out this recipe but I don't have sour cream so can I substitute it with equal amount of yogurt? You think its ok if I increase yogurt to 4tbsp level (without using sour cream at all)? By the way, is 50gm the same as 50ml? Thanks!
Yes you can use sour cream to replace yogurt. You can also measure either at gram or ml. I'm not sure whether the texture will be the same if you increase the yogurt.
You are right, I would eat this fruit cake until it was finished. I really enjoy these style of cakes, and have a habit of returning for kjust one more bite. Delicious.
Hi Friends, this is a fantastic cake, give a try when you've got the time.Hello Cheah, you're early ;D Yes you can feel the crunch of the longan and it is not too sweet so you don't have to wash the longan.Parita: Please come and share with me ;)LS: Thanks! Have a try, this is really easy.Rena: we all love chiffon cake, who doesn't? ;DDAnn: I'm sure you'll love this after the first slice.Murasaki: Thank you!Joy: Thanks ;)Juliana: Thank you.Rachel: yes, add some longan with some sour fruits, the combination is just right.Sweetums: Thank you for your compliments.Sharon: Actually I prefer the soya milk pudding as plain. So keep the longan for this cake ;)Angie YHL: hehee…actually I'm inspired by you. I'm going to bake this again for my cousin but will change the topping.
Actually i bought a canned logan, wanted to open it for the soya milk pudding, but in the end, i didn't open, can use it to make this one of these day, hehe…
Looks gorgeous. I also like the way you cut down the amount of sugar in it. 🙂
Ann, yours looks good, and i have my 2nd round on sunday.
Oh Anncoo! What a beautiful cake…love the fruits on it…specially the longans…yummie!
I come for yummy cake again! You never failed to make me feel hungry by just looking at your photo! 🙂
This looks like the perfect dessert cake, anncoo!
You made it too! Nice!
This fruit pastry cake is really hot recently..I got some canned longan at home too, maybe i should give it a try soon..^^
The Cake looks so tempting. Please, pass on a slice to me 🙂