I have come across this pastry cake on many blogs and like the previous strawberry buttermilk cake; I bookmarked the recipe when I saw it on Happy Home Baking and waited for the local berries to become available. The cake batter is simple, flavoured with just a hint of vanilla and some lemon zest. The cake feels as though it is made to hold the berries, like a good thin crust pizza that holds the pizza ingredients. I made this cake to bring to our friends Robin and Will’s house; we had it after our delicious lunch. Robin served the cake with a strawberry coulis and the most fragrant toasted walnut tea. My husband took a few pictures of the cake before we left and our friends sent us home with a slice so that we could post the recipe.
- 100g (7 tbsp) butter, at room temperature plus more for the pan
- 150g (3/4 cup) caster sugar
- 50g (3 tbsp) sour cream
- 3 eggs, lightly beaten, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 210g (1 ½ cup) all-purpose flour plus more for the pan
- 1 teaspoon baking powder
- 500g fruits (I used berries)
- Icing sugar (optional)
Wash and drain the berries and set aside. Preheat the oven to 350F. Grease and flour a 9″ round pan or an 8″ square pan.
With an electric mixer, cream butter, sugar and sour cream until it looks pale, light and fluffy. Add the eggs one at a time, beating well after each addition. Add vanilla extract and zest.
Sift the flour and baking powder directly into the bowl and fold the flour with a spatula, transfer the cake batter into the prepared pan, smooth the top and arrange the berries without pushing them into the batter. Bake for about 60 minutes or until a skewer inserted in the middle of the cake comes out clean. Cover the top of the cake loosely with a piece of aluminum foil after about 40 minutes. Let the cake cool and serve with a light dusting of icing sugar.