The Simplest Everyday Fruit Cake
These are the top reasons why we think it's worth waiting 40 minutes for this cake to bake.
- soft, fluffy, delicious interior and a fruity, sweet exterior
- quick and easy to make
- perfect for any day of the week, especially on weekends
- feel free to use other fruits too
- kids and adults love it
- serve with cream or yogurt for even more flavor
Which fruit should I use for this cake
Choose your favorite seasonal fruits for this recipe. When I first made this cake, peaches, pears, and figs were in season. That's why I used them. But feel free to use any of these:
- apples
- plums
- blackberries
- nectarines
- blueberries
What to serve with this Simple Everyday Fruit Cake
You can easily serve this beautiful dessert without any special additions, but we love adding a dollop of cream to make it even more balanced and delicious. We love these tasty serving ideas:
- a tablespoon of sour cream
- 1/2 teaspoon of honey
- a tablespoon of greek yogurt
- a tablespoon of whipped cream
- a teaspoon of chopped unsalted pistachios on top
Storing
Store this wonderful Peach Pear Fig Cake in the fridge for up to three days. Feel free to store the whole cake or separate slices. Keep them covered. Before serving, place to room temperature at least 30 minutes before.
How to make Simple Everyday Fruit Cake at home (video)
Check this quick video to master this Simple Everyday Fruit Cake recipe at home.
Try these fruit dessert recipes
- Summer Fruit Tart
- Pohorska omleta (Slovenian Sweet Omelette)
- Tres Leches Cake with Fruit
- Coconut Pie with Lime and Berries
METHOD
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preparation
Grease an 8-inch (20cm) springform cake pan with butter and sprinkle with flour. Shake off any excess flour. Place a rack in the middle of the oven and preheat to 180 °C / 350 °F.
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cake batter
In a small bowl, stir to combine the flour and baking powder. Set aside until needed. Add butter, sugar, salt, vanilla paste, and grated lemon zest to a large bowl. Beat with an electric mixer until creamy, for about 5-8 minutes.
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cake batter
Gradually add the eggs. Before adding the second egg, make sure the first one is well incorporated. Sift in the flour mixture and mix until just combined. Stir in the sour cream using a spatula.
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Bake the crumble
Pour the batter into the prepared springform pan and spread evenly using a spatula. Clean the fruits, and cut them into even wedges or slices. Arrange on top of the cake batter and place in the preheated oven. Bake for 40 - 45 minutes at 180 °C / 350 °F or until the cake is soft inside and golden-brown outside. Set aside to cool to room temperature.
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serve
In a small bowl, stir to combine sour cream and honey. Cut the cake into eight slices and divide it between eight plates. Serve with a dollop of sour cream mixture. Optionally sprinkle with chopped pistachios.
