MASAKAN DAPUR: Stonefruit Lemon Yogurt Cake

Stonefruit Lemon Yogurt Cake

It always come to one point of the year where we get this abundance of stone-fruits in the grocers or just your neighborhood fruit stalls. Oh joys! I love stone fruits, especially those sugarplums, yum!

To me, consuming the fresh fruits just as it is, is the best way to enjoy it. But if you are like me, buying them in boxes of 8s or 10s...you can only eat that many in one day! And thus making the best of them (again) by recreating another form of enjoyment...no not dip them in melted chocolate (you can though...) incorporate them in bakes! Another excuse to mess in the kitchen, yes please. ;)

Ladies and gentlemen, this is my Stonefruit Yogurt Cake. Okay, it looks pretty damn normal I know. And when I started off baking it, I didn't even think about blogging about it. But but but...one bite and I was in love. It was really light and fluff, not overly sweet and those juicy, slightly caramelised stone fruits was just amazing. :9

Can you spot that fluffy light texture? Heehee, yes, that looks amazing...*thick skin*. However, as I mentioned earlier, this was an unexpected success, I did not take photos of the step by step methods involved (mistake...*sob*), thus get your imagination going ya? Shall try to be as clear as possible in the following recipe. ;)

Recipe for Stone Fruit Lemon Yogurt Cake (makes 8" by 3" round cake)
225g cake flour
180g caster sugar
165g unsalted butter, room temp
1.5g baking powder
3 large eggs
50g plain yogurt (I used honey Greek yogurt)
50ml buttermilk (shaken if in box)
Juice of 1/2 fresh lemon
Zest of 1 lemon

1/4 tsp salt

1 large yellow peach / 2 small doughnut peaches, pitted and sliced into 8 wedges
2 small sugarplums, pitted and sliced in to 8 wedges
Method:

Preheat the oven to 160°C. Butter and line a round 8" cake pan with parchment paper and butter it again.
Prepare water bath in the oven. When you place the 8" cake pan in the bath dish later, it should be only half way up and not any where near the rim. I usually wrap the base with thick aluminum foil to prevent any water from sipping in.
In a mixing bowl, beat butter and sugar together till light and fluffy.
Add eggs, one at a time till well mixed in.
Add in yogurt and buttermilk, stir till incorporated. Then add in the lemon juice, lemon zest and mix well.
Add in flour, baking powder and salt, stir till just blend in.
Pour the cake batter into the loaf tin and lay the stone fruit wedges in a circular pattern on top of the batter. NO NEED to press the fruit down, as it will eventually sink in a little when baking.
Then steam bake for 50 mins to 1hr or till the cake tester comes out clean.
Cool on rack before removing from pan and slicing. Note that the cake will deflate slightly when cooled, its alright.

And the emakent of truth when you slice into that cake...*pray pray pray*.

Yoohoo! Joys! I like cake and I cannot lie, haha! Loving the soft and fluffy texture there...right there. And because it is steam baked, this cake is really moist, even after it has been chilled. Plus that juicy fruits on the top just makes it a melt in the mouth experience. *Happiness* And remember to serve it on a pretty cake stand to make it even more awesome. Mine is from Rice from Denmark which has a really good material call melamine which is more durable and heat resistance. Check them out at https://www.rice.dk/

Do note that my cakes are usually not overly sweet, so do adjust the sugar amount to your liking.

And because it is not overly sweet, my parents enjoyed it very much. And I have no problem giving my kids an extraq slice too since it is better that chocolaty cream cake. :P