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 45 minutes 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.