Easy Butter Cake with Fruit
Indulge in the effortless charm of this Easy Butter Cake with Fruit, a timeless dessert that blends buttery richness with bursts of natural sweetness from your favorite fresh fruits. Perfectly golden and delightfully moist, this simple yet elegant cake comes together in just 20 minutes of prep time, making it an ideal choice for both everyday treats and special occasions. The cake's tender crumb is the result of a harmonious combination of creamy unsalted butter, a splash of whole milk, and delicate hints of vanilla, while seasonal fruits such as strawberries, blueberries, or peaches add a beautiful, juicy contrast. Top it off with a light dusting of powdered sugar for a bakery-worthy finishing touch. Serve it as is or with a dollop of whipped cream for an easy dessert that's as visually stunning as it is delicious. If you're searching for an easy fruit dessert, this butter cake recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 230 grams all-purpose flour
- 2 teaspoons baking powder
- 60 ml whole milk
- 2 teaspoons vanilla extract
- 200 grams your choice of fresh fruit (e.g., strawberries, blueberries, peaches)
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a large mixing bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined after each addition.
Stir in the vanilla extract until evenly incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Evenly distribute your chosen fruit over the top of the batter. The fruit will sink slightly as it bakes but still remain visible.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, sprinkle with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.8 g | 278% | |
| Saturated Fat | 120.2 g | 601% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 420.1 g | 153% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 236.3 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 296 mg | 23% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
