Old Fashioned Fresh Fruit Cake Swedish Recipe

Name: Old Fashioned Fresh Fruit Cake Swedish
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 2 large eggs; ¼ cup granulated sugar (for fruit) + 1 ½ cups granulated sugar (for batter) + 2 tablespoons granulated sugar (for topping); 1 cup buttermilk; ½ cup (1 stick) unsalted butter; All Purpose Flour; 2 teaspoons baking powder; Vanilla Powder; Peaches; 1 teaspoon ground cinnamon

This treasured family recipe delivers a moist, light, and utterly delicious fruit cake, perfect for any occasion! Made the old-fashioned way with a delightful crunchy sugar topping, this cake is bursting with fresh fruit flavor. I first made it last summer with peaches, and it instantly became my favorite! This recipe is easily adaptable to your favorite seasonal fruits. Get ready to be amazed!

Prep Time 30 mins

Cook Time 70 mins

Calories 246.8 kcal

Protein 8g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Old Fashioned Fresh Fruit Cake Swedish

2 large eggs
¼ cup granulated sugar (for fruit) + 1 ½ cups granulated sugar (for batter) + 2 tablespoons granulated sugar (for topping)
1 cup buttermilk
½ cup (1 stick) unsalted butter
All Purpose Flour
2 teaspoons baking powder
Vanilla Powder
Peaches
1 teaspoon ground cinnamon

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How to Make Old Fashioned Fresh Fruit Cake Swedish

Preheat oven to 175°C (350°F).
Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and 1 teaspoon vanilla extract. Set aside.
In a large bowl, slice 4 cups of your favorite fruit (peaches, berries, apples work great!). Toss with ¼ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside.
In a separate large bowl, cream together 2 large eggs and 1 ½ cups granulated sugar until light and fluffy.
In a small saucepan, combine 1 cup buttermilk and ½ cup (1 stick) unsalted butter. Heat over medium heat until butter is melted and mixture is warm. Remove from heat.
Gradually pour the warm buttermilk mixture into the creamed eggs and sugar, mixing until well combined.
Gently fold in the dry flour mixture until just combined. Do not overmix.
Pour a small amount of batter into the prepared pan to coat the bottom.
Arrange the fruit slices in a single layer over the batter.
Pour the remaining batter over the fruit.
Sprinkle the top evenly with 2 tablespoons granulated sugar.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen.
Remove the ring from the springform pan and let the cake cool completely on a wire rack.
Serve plain or with a scoop of your favorite ice cream!