Fruit Pastry Cake

There are quite a number of postings about it and I'm dying to try it out.

Oh darn!! I don't have any canned peaches, only a can of sliced pineapples. Pineapple-Upside-Down cake??? Nah! Stick to my original yearning!

So I decided on a fruit pastry cake.

What I used: (see my original lemon cake recipe, tweaked for this cake)

170g salted butter, softened

110g caster sugar (original 200g)

3 large eggs

2 tablespoon sour cream (I used Bulla's light)

30g ground almond

1 1/2 teaspoons vanilla extract

150g plain flour sifted with 1 teaspoon baking powder

1 can sliced pineapples, halved

125g fresh blueberries

20g dried cranberries (optional)

What I did:

1. Cream butter, sour cream and sugar till light and fluffy and then add eggs one at a time.

2. Once the eggs are combined, add vanilla and ground almond and mix well.

3. Then add in flour in 3 batches and mix well.

4. Pour into greased 10-inch/26-cm round tin. I used two oval tins. The batter should be about 3 cm high.

5. Arrange fruits and bake at 180 deg C for 40 minutes or till skewer comes out clean.

I find the pineapple slices rather pale. I should have sprinkled some sugar on them before baking so that it will caramelised and give the golden look. OR I should have gone out to get a can of peaches - they would have given a more handsome look. :p
Tastewise, the cake was not sweet nor cloying because the pineapples were slightly tangy. The little cranberries added did not make a difference in flavour. I will omit them next time.

The blueberries were good, bursting out in their juices when I bit into them. Hmmm..........