11 Reasons to Bake Cakes with Fruit

This way you can eat it for breakfast

By SAVEUR Editors | Published Dec 7, 2015 6:30 PM

Recipes by Course

Cranberry Swirl Semolina Cake. Farideh Sadeghin

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 breakfast.

Cranberry Swirl Semolina Cake

Blueberry Upside Down 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 »

Hungarian Plum Cake (Szilvás Pite)

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

Strawberry Loaf Bread

Orange-Scented Olive Oil Cake

A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert.

Hungarian Sour Cherry Cake

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

Gluten-Free Grapefruit Cake

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 »