You can try this recipe using your favorite fruits. You can even add nuts if you like because I did add nuts to one of my versions. Yes, I made this for several times already, using different fruits that are available. This version that I will share with you below is the best though and it’s my family’s favorite. This cake recipe is perfect to serve if you have visitors. They will love the combination of the tart fruits and the sweet batter.
See what our friends from Baking Quinn have to say about this fluffy cake recipe:
“Make a big cut and slice yourself a generous amount of serving. And give away the rest so everyone is happy. It’s been a while since I last bake for others so everyone was happily munching away on the cake. Words like tender crumbs, moist cake, not too sweet when eaten together and yummy, they all filled my mind the whole of the day. And that is enough to make my day, I can be very simple-minded sometimes!”
Sharing this with the people around you is indeed the best way to eat this. You’ll notice that it will taste better once you have others eating it with you.
Ingredients
100 g Land O Lakes butter, cubed smallish and softened to room temperature
1 cup Domino castor sugar
50 g Daisy sour cream (replaced with buttermilk)
1 teaspoon McCormick pure vanilla extract
Pinch of sea salt
1 teaspoon lemon or orange zest (replaced with a squeeze of fresh lime juice)
3 large Eggland’s eggs, at room temperature
210 g Gold Medal plain flour
1 teaspoon Clabber Girl baking powder
500 g fresh fruits (I use 4 gigantic strawberries, handful of blueberries and canned peach slices)
Instructions
Generously butter and flour an 9” round baking pan and preheat your oven to 180°C. Cream the butter by itself until pale and smooth. Add in the sugar and continue mixing with a hand whisk until sugar completely dissolves. Run a finger through the batter and rub it, it should’t feel grainy. Add in the buttermilk, vanilla extract, salt and lime juice and continue beating and creaming it until combined, light and fluffy.
Crack in one egg and gradually beat into submission. If you crack in the eggs and whisk very well after each addition, your batter shouldn’t curdle but it really doesn’t matter if it curdled. Sieve over the self-raising flour and mix till smooth. Pour batter into prepared pan and smooth out the top with a spatula. Give the pan a few good spin so batter spreads outwards.
Prepare the fruits. Use kitchen paper or a clean tea towel to wipe the peach slices and make sure it is not too wet. We don’t wanna introduce too much moisture into the cake batter. Hull the strawberries and slice them in half. Arrange the fruits on top of the cake, anyway you like but just do not press the fruits into the batter.
Bake the cake in the preheated oven at 180°C for an hour or more until a wooden skewer comes out clean when inserted into the centre of the cake. Cover the top with a piece of aluminium foil (greased with butter!) in the last 15 mins of baking to prevent the top from getting too browned.
Cool the cake in pan for 10mins on a wire rack and then proceed to unmold and transfer the cake itself to the wire rack to let cool completely. Dust the cake with some icing sugar, slice and serve, just by itself or a dollop of cream and ice cream can kill no one.
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Quick Tip: You gotta slice the peaches to even thickness or else the cake will cover some of it when baking.
Thanks again to Baking Quinn for this amazing recipe.
