Tuesday, August 10, 2010
This cake reminded me of a Raspberry Buttermilk Cake we made in June. For this recipe we used apple chunks, blueberries from our yard and cherries from the Okanagan. It was delicious - a tender crumb, good flavor and the fresh fruit puts it over the top. This sort of cake is meant to be eaten the day of baking though, the fruit will cause the cake to become soggy if left to sit overnight.
Yes, the recipe is by weight. I dug out my scale to give weighted measurement baking a try seeing as it's become the trendy way of doing things. I found an inexpensive scale at a local store and have been using it more often than I thought I would be!
Fruit Pastry Cake
Makes 1 - 9 inch round cake
Happy Home Baking
100 grams butter, room temperature
200 grams caster sugar (I know it as berry sugar)
50 grams sour cream
3 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 teaspoon lemon or orange zest
210 grams plain flour
1 teaspoon baking powder
500 grams fruits (you can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy)
Preheat oven to 350F. Wash, slice or chunk and drain fruits. Set aside. Butter and flour a 9" round or 8" square cake pan.
Cream butter, sugar and sour cream till light and fluffy. Add eggs gradually and beat till fully incorporated. Add vanilla and citrus zest. Mix to combine. Sift the flour and baking powder into the batter and mix till smooth.
Pour batter into prepared pan and smooth top with spatula. Arrange fruit on top of batter and do not press fruit into batter. Bake 60-70 minutes or until cake tester comes out clean. Cover top with foil if necessary to prevent over browing.
Leave cake to cool in pan for 5-10 minutes. Unmold and transfer to wire rack to cool completely. When ready to serve, dust with icing sugar if desired.