Autumn Fruit Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the topping
- 400 grams Sour cream
- 2 Tbsps lemon juice
- 2 medium eggs
- 50 grams sugar
- For the cake
- 250 grams softened butter (or margarine)
- 250 grams sugar
- 2 packets Vanilla sugar
- 4 medium eggs
- 250 grams Pastry flour
- 100 grams rolled Oats
- 2 tsps Baking powder
- 1 pinch salt
- 50 milliliters milk
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Line a deep baking sheet with parchment paper.
For the topping: Whisk the sour cream, lemon juice, eggs and sugar together in a bowl.
For the cake: Cream the butter, sugar and vanilla sugar until fluffy. Gradually stir in the eggs. Combine the flour, oats, baking powder and salt then add to the batter alternately with the milk. Spread over the prepared baking sheet.
Peel the apples and pears, cut into quarters and core. Rinse the plums, cut in half and pit. Cut the apples, pears and plums into thick wedges. Arrange in 5 cm (approximately 2-inch) wide strips down the batter, separating the fruit, then sprinkle the walnuts between the fruit strips.
Bake for about 35-40 minutes, until golden brown. Let cool on the baking sheet.
