Every time I have fruit that needs to be used quickly, the fruit and pudding cake immediately comes to mind. It’s nothing complicated; the ingredients are readily available, and the base always turns out fluffy. For this version, I used frozen apricots and blueberries, but you can use whatever you have on hand. I love making this recipe on the weekends when I feel like having something sweet with my coffee.
Quick Info
Total time: about 1 hour (including pudding cooling time)
Preparation time: 25-30 minutes (including pudding preparation and batter mixing)
Baking time: 30-35 minutes
Servings: 12
Difficulty: easy
Recipe type: weekend fruit and pudding cake
Ingredients
For the base:
4 eggs
150 g sugar
300 g flour
1 cup oil (about 200 ml)
1 cup milk (200 ml)
1 packet baking powder
a pinch of salt
For the pudding:
1 packet caramel pudding (or any preferred flavor)
3 tablespoons sugar
400 ml milk
For the topping:
6 apricots (I used frozen ones, cut in half)
3 tablespoons blueberries
powdered sugar for finishing
Instructions
1. Start with the pudding since it needs to cool. Prepare the pudding according to the package instructions, using 3 tablespoons of sugar and 400 ml of milk. Stir constantly to prevent it from sticking. Once it thickens, set it aside to cool at room temperature.
2. Meanwhile, prepare the base. Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form.
3. Add the sugar to the egg whites and mix for another 2-3 minutes until completely dissolved.
4. Incorporate the egg yolks one at a time, mixing briefly after each addition.
5. Gradually pour in the oil while continuing to mix on low speed.
6. Add the milk gradually as well.
7. Mix the flour with the baking powder and fold it into the batter with a spatula in 2-3 additions. It’s important to mix gently to avoid deflating the egg whites.
8. Prepare a medium-sized baking dish (about 22x30 cm, but it doesn’t have to be exact). Line it with parchment paper or grease it with butter and dust with flour.
9. Pour the batter into the prepared dish and level it gently.
10. Spoon the cooled pudding over the batter using a piping bag or a corner-cut plastic bag, creating streaks or dollops. It doesn’t have to be neat.
11. Sprinkle the apricots (halves or quarters if they are large) and blueberries on top, distributing them evenly across the surface.
12. Bake in the oven at 175°C for 30 minutes. After the time is up, turn off the oven and leave the cake inside for another 5 minutes with the oven door slightly ajar.
13. Remove the dish and let the cake cool for 10-15 minutes. Invert it or lift it out with the parchment onto a serving platter. Dust powdered sugar over the warm cake.
14. Cut when completely cooled.
Why I make this recipe often
It’s quick and not fussy. I’ve used whatever fruit I have on hand, and it’s never gone uneaten. The base is soft, and the pudding adds a creamy texture that changes everything. It’s also good the next day; it doesn’t harden.
Tips and Variations
Tips
- For stiff egg whites, use a clean, dry bowl.
- Don’t mix too vigorously after adding the flour to retain the air in the batter.
- If using frozen fruit, don’t thaw it beforehand; just sprinkle it on top.
Substitutions
- The pudding can be any flavor: vanilla, chocolate, caramel.
- You can swap the apricots and blueberries for other fruits: peaches, plums, cherries, sour cherries, cranberries.
Variations
- If you like a tart flavor, add some grated lemon zest to the batter.
- You can add a splash of rum or vanilla extract to the pudding for extra flavor.
Serving Ideas
- It’s great on its own, with powdered sugar.
- It pairs well with some whipped cream or Greek yogurt.
- It’s perfect alongside coffee or tea.
Frequently Asked Questions
1. Can I use just one type of fruit?
Yes, that’s perfectly fine. Any fruit works well, whether alone or in combination.
2. If I don’t have a piping bag for the pudding, can I use a spoon?
Yes. You can spoon the pudding directly onto the batter, just make sure it’s somewhat distributed across the surface.
3. What if I don’t have caramel pudding?
Any pudding mix is suitable. Vanilla is a classic option, and chocolate works if you want something richer.
4. The base turned out denser. Why?
You likely overmixed after adding the flour or used a type 650 flour, which absorbs more liquid.
5. Can I make the cake with plant-based milk?
Technically, yes, but the texture and flavor of the pudding may be slightly different. Regular milk provides a rounder taste.
Nutritional Values
Approximately, for one serving (out of 12): about 250-300 kcal. Of these, 8-10g protein, 10-12g fat, 35-40g carbohydrates. Values may vary depending on the type of pudding or fruit used and the portion sizes. The powdered sugar is not calculated exactly, as it is optional.
Storage and Reheating
The cake keeps well for 2-3 days in the refrigerator, covered. I don’t recommend freezing it, as the texture of the base and pudding can suffer. If you want to reheat it, let it come to room temperature; I don’t recommend using the oven or microwave, as it may become too soggy.
This is how I usually make the fruit and pudding cake: quickly, without hassle, using whatever fruit I have in the fridge or freezer.
Quick Info
Total time: about 1 hour (including pudding cooling time)
Preparation time: 25-30 minutes (including pudding preparation and batter mixing)
Baking time: 30-35 minutes
Servings: 12
Difficulty: easy
Recipe type: weekend fruit and pudding cake
Ingredients
For the base:
4 eggs
150 g sugar
300 g flour
1 cup oil (about 200 ml)
1 cup milk (200 ml)
1 packet baking powder
a pinch of salt
For the pudding:
1 packet caramel pudding (or any preferred flavor)
3 tablespoons sugar
400 ml milk
For the topping:
6 apricots (I used frozen ones, cut in half)
3 tablespoons blueberries
powdered sugar for finishing
Instructions
1. Start with the pudding since it needs to cool. Prepare the pudding according to the package instructions, using 3 tablespoons of sugar and 400 ml of milk. Stir constantly to prevent it from sticking. Once it thickens, set it aside to cool at room temperature.
2. Meanwhile, prepare the base. Separate the eggs. Whip the egg whites with a pinch of salt until stiff peaks form.
3. Add the sugar to the egg whites and mix for another 2-3 minutes until completely dissolved.
4. Incorporate the egg yolks one at a time, mixing briefly after each addition.
5. Gradually pour in the oil while continuing to mix on low speed.
6. Add the milk gradually as well.
7. Mix the flour with the baking powder and fold it into the batter with a spatula in 2-3 additions. It’s important to mix gently to avoid deflating the egg whites.
8. Prepare a medium-sized baking dish (about 22x30 cm, but it doesn’t have to be exact). Line it with parchment paper or grease it with butter and dust with flour.
9. Pour the batter into the prepared dish and level it gently.
10. Spoon the cooled pudding over the batter using a piping bag or a corner-cut plastic bag, creating streaks or dollops. It doesn’t have to be neat.
11. Sprinkle the apricots (halves or quarters if they are large) and blueberries on top, distributing them evenly across the surface.
12. Bake in the oven at 175°C for 30 minutes. After the time is up, turn off the oven and leave the cake inside for another 5 minutes with the oven door slightly ajar.
13. Remove the dish and let the cake cool for 10-15 minutes. Invert it or lift it out with the parchment onto a serving platter. Dust powdered sugar over the warm cake.
14. Cut when completely cooled.
Why I make this recipe often
It’s quick and not fussy. I’ve used whatever fruit I have on hand, and it’s never gone uneaten. The base is soft, and the pudding adds a creamy texture that changes everything. It’s also good the next day; it doesn’t harden.
Tips and Variations
Tips
- For stiff egg whites, use a clean, dry bowl.
- Don’t mix too vigorously after adding the flour to retain the air in the batter.
- If using frozen fruit, don’t thaw it beforehand; just sprinkle it on top.
Substitutions
- The pudding can be any flavor: vanilla, chocolate, caramel.
- You can swap the apricots and blueberries for other fruits: peaches, plums, cherries, sour cherries, cranberries.
Variations
- If you like a tart flavor, add some grated lemon zest to the batter.
- You can add a splash of rum or vanilla extract to the pudding for extra flavor.
Serving Ideas
- It’s great on its own, with powdered sugar.
- It pairs well with some whipped cream or Greek yogurt.
- It’s perfect alongside coffee or tea.
Frequently Asked Questions
1. Can I use just one type of fruit?
Yes, that’s perfectly fine. Any fruit works well, whether alone or in combination.
2. If I don’t have a piping bag for the pudding, can I use a spoon?
Yes. You can spoon the pudding directly onto the batter, just make sure it’s somewhat distributed across the surface.
3. What if I don’t have caramel pudding?
Any pudding mix is suitable. Vanilla is a classic option, and chocolate works if you want something richer.
4. The base turned out denser. Why?
You likely overmixed after adding the flour or used a type 650 flour, which absorbs more liquid.
5. Can I make the cake with plant-based milk?
Technically, yes, but the texture and flavor of the pudding may be slightly different. Regular milk provides a rounder taste.
Nutritional Values
Approximately, for one serving (out of 12): about 250-300 kcal. Of these, 8-10g protein, 10-12g fat, 35-40g carbohydrates. Values may vary depending on the type of pudding or fruit used and the portion sizes. The powdered sugar is not calculated exactly, as it is optional.
Storage and Reheating
The cake keeps well for 2-3 days in the refrigerator, covered. I don’t recommend freezing it, as the texture of the base and pudding can suffer. If you want to reheat it, let it come to room temperature; I don’t recommend using the oven or microwave, as it may become too soggy.
This is how I usually make the fruit and pudding cake: quickly, without hassle, using whatever fruit I have in the fridge or freezer.