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This fun and delicious Fruit Patchwork Sheet Cake sports a lovely patchwork pattern. It is a perfect dessert for the autumn season or for a last-minute Thanksgiving dessert. This version features fresh blackberries, fresh cranberries, and canned apricot halves. To save time, I used canned apricot halves instead of peeling fresh ones. However, use any type of fruit or berry you wish.
That’s the best part of this Fruit Patchwork Sheet Cake. It adapts to the flavors of any season. For a summer version, cherries, raspberries, blueberries, and strawberries all come into play. I also see a gorgeous fall option using different varieties of plums from Mirabelles to Damson varieties. More fall options include apples and pears. Whatever you prefer, is in season in the markets, or what you have on hand.
This Fruit Patchwork Sheet Cake looks fancy. However, it is so so simple to create. The cake base comes together quickly. But it is sticky. So a pro tip here is to wet the spatula to make it easier to spread the batter out on a large sheet pan. If you want to use your hands, make sure you wet them first as well.
The next part requires math. But don’t worry. It’s not my strong point, and I managed it. Use a ruler to measure out equal square portions. Drag a toothpick through the rolled-out batter to mark them. Now you have your template for this Fruit Patchwork Sheet Cake.
Get Creative with the toppings
Fill the square with fruit varieties of your choice. Arrange them in order by size of the fruit or by making an alternating pattern. Another fun idea is to make an onbre pattern with fruits of different shades of color.
However you choose to fill the squares, this dessert provides something for everyone. Guests can pick their favorite flavor to eat. Furthermore, the cake itself looks beautiful on any table.
Fruit Patchwork Sheet Cake
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Ingredients
- 2 pounds of mixed fruit.
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 3/4 cup cornstarch
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
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Grease a 10" X 14" sheet cake pan.
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Whisk together the flour, cornstarch, baking powder, and salt.
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On medium-high speed, cream together the butter, sugar, and vanilla.
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Add the eggs and mix thoroughly.
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Reduce the mixer speed to low. Slowly add the dry ingredients until incorporated completely.
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Preheat the oven to 400 degrees F.
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The cake batter will be the consistency of cookie dough. Spread it out on the greased sheet cake pan. To make this easier and to distribute the batter evenly into the pan, wet the back of a rubber spatula with water to smooth out the batter. Wet your hands as well if you are using them to help even out the mixture.
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Starting at the shorter end of the pan, use a ruler to measure out the space across, dividing the section into 4 equal squares, 2+1/2 inches square each.
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Mark the squares by dragging a toothpick through the top of the batter.
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Repeat underneath to create another row of the same-sized squares below this first one.
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Repeat until the entire pan of cake batter has been scored into squares.
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Working with one type of fruit at a time, place each type in its own square.
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Gently push the fruit into the batter, alternating fruit varieties.
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Bake for 40 minutes until the cake becomes golden brown.
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Let cool completely before cutting and serving.
So, did you like this Fruit Patchwork Sheet Cake? Then also check out some of these other delicious recipes:
SUMMER FRUIT HAZELNUT TART
SUPER SIMPLE YOGURT CAKE
EASTER EGG SHEET CAKE
