Basic fruit-topped cake
One kind of ovocný koláč – dessert fruit cake that I sampled several times in Slovakia was for a basic vanilla-flavored cake that could be topped with whatever kind of fruit you may have on hand. In the summer this recipe is popular because fruit and berries are readily available, particularly those that have ripened in people’s gardens.
I tasted this cake made with red currents and black berries. I’ve also had this cake topped with rhubarb. I’ve made this recipe with other pitted fruits such as bing cherries or plums. Fruits or berries that are tart seem to be preferred. In the pictures here, I used nectarines.
Ingredients:- 1/4 cup oil
- 3/4 cup sugar
- 1 teaspoon vanilla or 1 packet of vanilla sugar
- 1 cup plain yogurt or vanilla-flavored yogurt
- 4 eggs
- 2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Powdered sugar for sprinkling on top (optional)
Mix the oil, vanilla, and sugar. Add the eggs one at a time. Mix in the yogurt.
In a separate bowl, mix the flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix.
Pour the batter into a baking pan that has been buttered or lined with baking paper. The batter should be about one inch thick. Top with your choice of fruit.
Bake at 350°F or 180°C for 40 to 50 minutes until a toothpick or knife inserted in the middle comes out clean.
