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Prep 20 mins
Cook 50 mins
I've had this recipe for many years but didn't come around to trying it until last summer and it became my favourite cake with fruit. I used peaches that time. It is made in a old-fashioned way with a sugar sprinkled top. It makes a moist but not heavy cake. Hope you will enjoy it!
- Preheat oven to 175°C (or 350°F).
- Butter and flour a spring form pan.
- Cover the bottom with baking parchment and clip on the ring.
- Sift together flour, baking powder and vanilla into a bowl and set aside.
- Slice the fruit of your choice and toss in a mixture of sugar and cinnamon and set aside.
- Cream eggs and sugar until yellow and fluffy.
- Put buttermilk and butter in a saucepan and bring to a boil.
- Take it of the heat.
- Pour the liquid into the egg batter and blend together.
- Stir in the flour mixture to the batter, carefully.
- Pour a little batter in the bottom of the pan just to coat it.
- Arrange the fruit slices to coat the bottom of the pan.
- Pour in the remaining batter.
- Sprinkle the top with a thin coating of sugar.
- Bake for about 50 minutes try with a stick to see if it comes out clean.
- Let it cool slightly and run a knife around the edges; open the ring and let cool completely.
- Enjoy as is or with ice cream!
My family is Swedish and I made it for Christmas. Everyone loved it. Almost reminds me of a mild coffee cake with fruit. Next time I will chop extra apples to mix throughout the entire batter.
What a great recipe! I have been looking for Swedish recipes to share with my children so they can 'taste' some family history and this was a hit. I used pineapple, apple and pear and the cake turned out perfectly. Please post some more Swedish recipes soon.
My grandmother was Swedish and she used to make this all the time for me when I was a little girl. I used peaches from the tree in our yard, and added a pear and a nectarine, with a bit of lemon zest added for flavor. My grandmother used to serve this with cream poured on top, thanks for bringing back some wonderful memories!