Fruit Orchard Cake
A moist, rustic cake bursting with seasonal orchard fruits that creates a perfect balance of sweetness and texture.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs
- •1/2 cup whole milk (120ml)
- •1 teaspoon vanilla extract
- •2 cups mixed orchard fruit, such as sliced apples, pears, or plums (300g)
- •1 tablespoon turbinado sugar for topping
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- 6
Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7
Arrange the sliced fruit pieces on top of the batter in a decorative pattern, pressing them down very slightly.
- 8
Sprinkle the turbinado sugar over the fruit and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
💡 Chef tips
- For a dairy-free version, substitute the butter with a high-quality vegan butter stick and the milk with soy or almond milk.
- Ensure your fruit is sliced thinly; if the slices are too thick, they may sink to the bottom of the cake while baking.
- This cake keeps well at room temperature for up to two days if stored in an airtight container.
✅ How it should turn out
The finished cake features a golden, buttery crumb with tender, caramelized fruit on top that smells fragrant of vanilla and baked orchard sweetness.