Food

11 Reasons to Bake Cakes with Fruit

This way you can eat it for breakfast

By SAVEUR Editors

December 7, 2015

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 — A burnished red wine and cranberry sauce swirls into this simple semolina cake, perfect for breakfast or a light afternoon snack. Get the recipe for Cranberry Swirl Semolina Cake »Farideh Sadeghin

Blueberry Upside Down Cake — A thick, jammy layer of blueberries tops dense, buttery cake in this recipe shared from Robert and Cheri Ward of Blue Pearl Farms in McLellanville, South Carolina. 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 »Matt Taylor-Gross

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. Get the recipe for Hungarian Plum Cake (Szilvás Pite) »Todd Coleman

Glazed Grapefruit Cake — Broiled, sugared grapefruit slices and a citrus glaze top this moist cake scented with zest. Get the recipe for Glazed Grapefruit Cake »Ingalls Photography

Strawberry Loaf Bread — 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 »Yossy Arefi

Orange-Scented Olive Oil Cake — A heady mixture of olive oil and preserved oranges flavors this moist, dense Sicilian dessert. Get the recipe for Orange-Scented Olive Oil Cake »André Baranowski

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. Get the recipe for Hungarian Sour Cherry Cake »Todd Coleman

Rhubarb Tarte Tatin — In the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked. Get the recipe for Rhubarb Tarte Tatin »Todd Coleman

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 »Helen Rosner

Olive Oil Quatre Quarts with Chopped Fruit — This rich olive oil pound cake is studded with soft peaches and plums. Get the recipe for Olive Oil Quatre Quarts with Chopped Fruit »Todd Coleman

Apple and Cranberry Upside-Down Cakes — 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 »Khushbu Shah

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