Friday, July 06, 2007

Fruits Pastry Cake



Tada! Look familiar isn't it? This cake has been popping out at various food blogs and originally from a food forum IK. This is Vi's popular Fruits Pastry (she got the recipe from Mihaela). My hands gotten itchy when I kept reading about how delicious this cake is and vow to make it when I have some fresh fruits. Actually it's good with canned peach, pear and pineapple too. Anyway, I used fresh cherries, peach and canned pineapple for mine.



A closer look at the cake. The verdict is delish. Soft and moist with a mixed of sourness and sweetness from the fruits. Definitely good to bring to a potluck or serve in your party.





Ingredients:

1 1/2 cups (210g) all-purpose/plain flour
1 cup sugar (200g) + 2 Tbsp. for sprinkling on fruits
3/4 stick (100g) butter {I used 1 1/2 stick (170g) of butter by mistake!}
2 Tbsp sour cream {I used 2 Tbsp. peach flavored yogurt}
1 tsp. baking powder
1 tsp. vanilla essence
1 tsp. lemon or orange peel {I used 1 tsp. imitation Rum extract}
3 eggs
500g fruits of your choice, just not the juicy kind

Method:
1. In a strainer, placed the prepared fruits (pit removed and cut into slices) and sprinkled them with 2 Tbsp of sugar.
2. Preheat oven to 350'F. Spray and floured a 8-inch square pan or 9-inch round.
3. Beat butter, sour cream and sugar together. Add eggs one at a time. Add flavorings. Beat til combined. Then, add in flour and baking powder, mixed until smooth.
4. Pour batter in the pan, level nicely and arranged the fruits on top (don't press). Bake for 1 hour or until toothpick inserted in center comes out clean. Let cool on wire rack.
Note:
I just realized that I used 70g more butter than the recipe called for when typing the recipe (I thought it was 3/4 cups). *gulp* Can't believe I actually misread the amount of butter, but glad that it still came out alright, but a richer version. *gulp* Guess it's true that this recipe is very forgiving.

16 comments:

tigerfish said...

My hands and fingers will never be itchy when it comes to baking, but my mouth and saliva will :O

East Meets West Kitchen said...

Look so good! Love the way you arranged the fruits on top. Pretty leh! :)

ayseyaman said...

Hello,
your cake looks very nice with lovely fruits.
"Lychee Konnyaku Jelly" is great, too.
I've never seen this jelly before.:) It looks so yummy.:)

Mandy said...

wow, such a pretty cake. perfect vehicle for the summer fruits!

Little Corner of Mine said...

Thanks ladies! :)

Lee Ping said...

"3/4 stick (100g) butter {I used 1 1/2 stick (170g) of butter by mistake!}"

Extra butter is a good substitute for fiber! :)

Peony said...

how come your peach didn't sink ah ? I use plums and most sink into the cake, (plus I cut them thinner slices than yours) :(

agreed this cake is def gd for potluck n BBQ.

Little Corner of Mine said...

Lee Ping,
Butter has no fiber lah, extra butter equals to extra fat! ;)

Peony,
Don't know leh, none of my fruits sank. I followed Vi's advice of not pressing down the fruits.

Big Boys Oven said...

You will be very surprise that I will get confused when it comes to "stick" for butter. I am totally lost. hehehehe... I lluv you fruit pastry cake, simple yet fruity.

Lia said...

hi your cake look great, i love fruit cakes :)

Little Corner of Mine said...

Thanks big boys oven, it sures is confusing. Hehe..

Hi Lia, thank you! :)

Anonymous said...

It looks absolutely delicious! I would like to try to make this when I have the time. Can I know the rough size of the pan that you use because it looks huge to me and I might want to cut down the recipe to make a smaller version.

Joyce

Serena said...

Hi,

Your fruit pastry cake looks absolutely great. I am now itching to try it out too. I suppose the reason why your recipe mentioned not to use juicy fruits is so that they won't sink to the bottom of the cake? But canned peaches, pears, pineapples all are juicy leh. I can imagine fresh apple or pear slices or even fresh peach slices aren't too juicy. Anyway, do I need to have an electric beater for this cake? Do I need to cream the butter and sugar til pale? Thanks!

Isha said...

pretty cake n yummy >_<

Little Corner of Mine said...

Thanks Joyce. I used a 8-inch square pan. Just an average size cake.

Hi Serena,
Thanks. To me, the juicy fruits is like fresh watermelon or honeydew. Of course you will have to drain the juice from the canned peaches, pears and pineapples. A lof of people used canned peaches and it stays on top of the cake. Of course fresh fruits are prefered in this case, try strawberry, blueberry, raspberry, cherry, peaches, nectarins, plum, apple or pear for some color effects.

Yes, I do think you need a electric beater for the first part of the cake, like creaming the butter, add in the eggs, etc. But as for the last part, you can just fold in the flour in the batter with a spatula. Just cream the butter and sugar til combined would do, I don't think I ever beat until pale in color.

Thanks I Sha. :)

Lee Ping said...

Extra butter means extra fat, agreed.

Butter must be good for something other than good flavor.