Cakes is good. Cake with fruit is better. Cake with fruit baked inside, so the latter turns into a quasi-jam and keeps the former ridiculously moist and tender is, inarguably, one of the best things to ever happen to your sweet tooth. Here are 11 ways to have your fruit and bake it too, with cake recipes as good for dessert as they are for
Cranberry Swirl Semolina Cake
A thick, jammy layer of blueberries tops dense, buttery cake. Slightly sweet and dramatic, this is best made with the ripest in-season blueberries. All it needs is a dollop of whipped cream and freshly grated nutmeg.
Get the recipe for Blueberry Upside Down Cake »
Yogurt adds a slight tartness to this cake from home cook Mária Keresztes Kovács. Our recipe calls for plums, but apricots, peaches, or any stone fruit works too.
Glazed Grapefruit Cake
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around.
—Farideh Sadeghin, test kitchen director Get the recipe for Strawberry Loaf Bread »
A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.
Sweet and tangy, this Hungarian cake pairs perfectly with coffee. Frozen and thawed cherries can be used whenever fresh sour cherries are not in season.
Rhubarb Tarte Tatin
This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal.
Get the recipe for Gluten-Free Grapefruit Cake »
This rich olive oil pound cake is studded with soft peaches and plums.
If you find yourself with a surplus of fresh cranberries, these elegant cakes are the perfect solution. They can be cooked in individual miniature pans, or in a single skillet for convenience.
Get the recipe for Apple and Cranberry Upside-Down Cakes »