Chilean Fresh Fruit Cake with Berry Streusel

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This Chilean fresh fruit cake reflects the German immigration heritage of southern Chile, where European baking traditions merged with local seasonal fruit. A tender butter cake base is layered with sweet berries and finished with a crisp cinnamon streusel topping.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 10 gSaturated Fat
• 55 gCarbs
• 2 gFiber
• 32 gSugar
• 5 gProtein
• 190 mgSodium
• 140 mgPotassium
• 75 mgCalcium
• 1.8 mgIron
• 7 mgVitamin C
• 450 mcgVitamin A

Ingredients

For the cake batter

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 tsp lemon zest

For the fruit topping

• 1 1/2 cups fresh mixed berries (blueberries, raspberries, halved strawberries)
• 2 tbsp granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice

For the cinnamon streusel

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 6 tbsp cold unsalted butter, cubed

Directions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round springform pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter with sugar until pale and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then add vanilla and lemon zest. Alternately add the dry mixture and milk in three batches, mixing just until combined.
4. Toss the berries with sugar, cornstarch, and lemon juice in a bowl. Set aside.
5. Make the streusel by combining flour, sugar, cinnamon, and salt in a bowl. Cut in the cold butter with your fingertips or a fork until coarse crumbs form.
6. Pour the batter into the prepared pan and smooth the top. Scatter the berries evenly over the batter, then sprinkle the streusel generously over the fruit.
7. Bake for 40-45 minutes, until the streusel is golden brown and a toothpick inserted into the cake portion comes out clean.
8. Cool in the pan for 15 minutes, then release the springform ring. Serve warm or at room temperature, dusted lightly with powdered sugar.

Cook’s Notes

• Use very cold butter for the streusel to achieve a crisp, crumbly texture that holds its shape on top.
• Toss the berries gently with cornstarch to absorb juices and prevent the cake from becoming soggy.
• Serve this cake slightly warm with a dusting of powdered sugar or a dollop of whipped cream.
• Substitute seasonal stone fruits like sliced peaches, apricots, or plums when fresh berries are out of season.
• Do not overmix the batter once the dry ingredients are added, or the cake will turn out dense.

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