Fruit Orchard Cake
A delightfully moist, rustic sponge cake generously studded with a colorful arrangement of fresh seasonal orchard fruits.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 tsp baking powder
- •1/4 tsp salt
- •1/2 cup unsalted butter, softened (113g)
- •3/4 cup granulated sugar (150g)
- •2 large eggs, room temperature
- •1 tsp pure vanilla extract
- •1/2 cup plain yogurt or sour cream (120ml)
- •2 cups mixed fresh orchard fruits, such as peaches, plums, and apples, pitted and sliced
- •1 tbsp turbinado sugar for sprinkling
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan, lining the bottom with parchment paper.
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- 3
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes.
- 4
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- 5
Alternate adding the dry ingredients and the yogurt to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
- 6
Spread the batter evenly into the prepared springform pan using a spatula.
- 7
Arrange the sliced orchard fruits closely on top of the batter in a decorative circular pattern, pressing them down very slightly.
- 8
Sprinkle the turbinado sugar evenly over the top of the fruits and batter.
- 9
Bake for 40 to 45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 10
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
💡 Chef tips
- You can easily substitute dairy-free yogurt and vegan butter to make this recipe pareve without sacrificing texture.
- Toss your sliced fruits with a teaspoon of flour before arranging them on top to prevent them from sinking too deep into the batter.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
✅ How it should turn out
The finished cake has a golden, lightly crisp crust with a tender, buttery crumb and sweet, jammy pockets of baked fruit.