This Fruit-Topped Pudding Cake is a delightful combination of light cake, rich pudding cream, and sweet fruit. The cake is soft and fluffy, with a creamy pudding filling that adds a delicious richness to each bite. Topped with fresh or canned apricots, peaches, or nectarines, it’s the perfect balance of textures and flavors. Whether you’re serving it as a dessert after a meal or enjoying it with coffee, this cake is sure to impress. The contrast between the airy cake and the creamy pudding creates a comforting treat that’s perfect for any occasion.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 30 minutes
Ingredients
For the Pudding Cream:
- 1 egg (separated)
- 1 egg yolk
- 350 ml (1 1/2 cups) milk (divided)
- 2 heaped tablespoons cornstarch
- 1 teaspoon vanilla extract
- 50 g (1/4 cup) sugar
For the Cake:
- 3 eggs
- 1 egg white (reserved from the pudding cream)
- A pinch of salt
- 130 g (2/3 cup) sugar
- 140 ml (3/4 cup) oil
- 350 g (2 1/2 cups) flour
- 2 heaped teaspoons baking powder
- 140 ml (2/3 cup) milk
For the Topping:
- Apricots, peaches, or nectarines (fresh or canned, well-drained)
Directions
1. Prepare the Pudding Cream
- Mix the Eggs and Milk: Separate 1 egg. Save the egg white for later. In a bowl, whisk together the egg yolk with a portion of the milk (from the total 350 ml).
- Cook the Pudding: Pour the remaining milk into a pot. Add the cornstarch, vanilla extract, and sugar. Bring the mixture to a boil, stirring constantly to avoid lumps.
- Combine the Egg Yolk Mixture: Add the egg yolk-milk mixture to the boiling milk, continuing to stir as the pudding thickens. Once thickened, remove from heat.
- Cool the Pudding: Cover the pudding with foil to prevent a skin from forming, and let it cool. To speed up cooling, place it in the freezer for about 30 minutes.
2. Prepare the Cake Batter
- Preheat the Oven: Preheat your oven to 170°C (338°F). Grease a 24 cm (9.5 inches) baking pan and line it with parchment paper.
- Mix the Wet Ingredients: In a large bowl, beat 3 eggs, the reserved egg white, and a pinch of salt until frothy. Gradually add 130 g of sugar, continuing to beat until the mixture is light and fluffy. Slowly pour in 140 ml of oil, mixing well.
- Combine Dry and Wet Ingredients: In a separate bowl, sift together 350 g of flour and 2 heaped teaspoons of baking powder. Gradually add the dry ingredients to the wet mixture, alternating with 140 ml of milk. Mix until smooth.
3. Assemble and Bake the Cake
- Layer the Cake: Pour half of the cake batter into the prepared pan and spread it evenly. Spread the cooled pudding cream over the batter. Arrange the fruit slices (apricots, peaches, or nectarines) on top of the pudding layer. Pour the remaining cake batter over the fruit and spread it evenly.
- Bake: Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
4. Cool and Serve:
- Let the cake cool completely before slicing and serving. Enjoy the cake warm or at room temperature.
Serving Suggestions
- Serve with whipped cream or ice cream: For extra indulgence, serve this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Pair with tea or coffee: This cake pairs wonderfully with a cup of tea or coffee for a relaxing afternoon treat.
- Top with fresh berries: Add some fresh berries on top for added sweetness and texture.
Cooking Tips
- Use ripe fruit: If using fresh fruit, make sure the apricots, peaches, or nectarines are ripe for the best flavor. If using canned fruit, make sure to drain it well.
- Check cake doneness: The cake is done when a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil and continue baking.
- Cool before serving: Let the cake cool completely for the best texture, especially if you’re planning to serve it in slices.
Variations to Try
- Different fruit toppings: Try using other fruits like pears, plums, or even mixed berries for a seasonal twist.
- Add a crumble topping: For a crunchy finish, sprinkle a streusel topping made from butter, sugar, and flour before baking.
- Make it dairy-free: Substitute the milk with a plant-based milk, such as almond or oat milk, and use a non-dairy yogurt substitute in the pudding cream.
Nutritional Benefits
This Fruit-Topped Pudding Cake is a relatively light dessert, with fruit providing natural sweetness and fiber. The eggs offer protein, while the milk adds calcium and vitamins. The oil used in the cake provides healthy fats, while the fruit topping offers antioxidants and essential vitamins, making it a more balanced dessert option.
Conclusion
Fruit-Topped Pudding Cake is a delightful, multi-layered dessert that combines the richness of pudding with the fluffiness of cake and the fresh sweetness of fruit. It’s a comforting treat perfect for any occasion, whether as a special dessert for family gatherings or a simple snack. The creamy pudding filling and juicy fruit make this cake a true crowd-pleaser, and it’s easy to customize with your favorite fruits.
Frequently Asked Questions
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Can I make this cake ahead of time? Yes, this cake can be made ahead of time and stored in the refrigerator for up to 3 days. Just allow it to cool completely before covering and refrigerating.
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Can I use frozen fruit? Yes, you can use frozen fruit, but make sure to thaw and drain it well before using to prevent excess moisture in the cake.
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Can I substitute the eggs? Yes, you can substitute the eggs with a flax or chia egg (1 tablespoon flax or chia seeds mixed with 3 tablespoons water, allowed to sit for 5 minutes), or use a store-bought egg replacer.
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How can I make the pudding cream thicker? If you prefer a thicker pudding, increase the cornstarch by 1 tablespoon or cook it a little longer until it reaches the desired consistency.
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Can I freeze this cake? Yes, this cake freezes well. Slice and store it in an airtight container in the freezer for up to 2 months. Thaw before serving.