Fruit Topped Cake
Delight in the irresistible charm of this Fruit Topped Cake, a stunning dessert that combines a tender, buttery sponge base with a vibrant array of fresh fruit. Sweet strawberries, juicy blueberries, and tangy kiwi slices are elegantly arranged atop a glossy apricot glaze, creating a visually captivating treat that’s as delicious as it is beautiful. Perfectly balanced in sweetness, this cake is light yet indulgent, making it ideal for special occasions or as a show-stopping centerpiece for any gathering. With simple pantry staples and an easy-to-follow method, this recipe is a must-try for both novice bakers and seasoned pros. Serve chilled or at room temperature and prepare to impress with every perfectly moist, fruit-filled slice!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Strawberries (sliced)
- 0.5 cup Blueberries
- 2 whole Kiwi (peeled and sliced)
- 0.25 cup Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix in the vanilla extract.
On low speed, add the dry ingredients in three additions, alternating with the milk in two additions (starting and ending with the dry ingredients). Mix just until combined—do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by heating the apricot jam and water in a small saucepan over low heat until smooth. Remove from heat and allow it to cool slightly.
Once the cake is completely cool, spread a thin layer of the apricot glaze over the top of the cake using a pastry brush.
Arrange the sliced strawberries, blueberries, and kiwi in an attractive pattern on top of the cake.
Lightly brush the fruit with the remaining apricot glaze to give it a shiny finish.
Serve immediately or refrigerate until ready to serve. Slice and enjoy your delicious fruit-topped cake!
Nutrition Facts
Calories |
2797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2395 mg | 104% | |
| Total Carbohydrate | 595.5 g | 217% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 393.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 494 mg | 38% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1546 mg | 33% | |
*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.
