If you are searching for a delightful and vibrant treat to brighten your warm weather gatherings, look no further than this Easy Summer Fruit Cake with Yogurt Recipe. Bursting with juicy, colorful summer fruits and tender crumb enriched with creamy Greek yogurt, this cake feels light yet satisfyingly rich. It’s perfectly moist, subtly sweet, and has that wonderful fresh fruit tang that tastes like summer in every bite. Whether you’re hosting a backyard party or just craving a cake that doesn’t weigh you down, this recipe is sure to become your new favorite go-to dessert.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step towards creating a show-stopping summer cake. Each one plays an essential role in building texture, flavor, and that inviting golden hue.
- 1 1/2 cups all-purpose flour: The backbone of our cake, providing structure and a tender crumb.
- 2 teaspoons baking powder: Ensures your cake rises beautifully and has a light texture.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup granulated sugar: Balances the tartness of the fruit with subtle sweetness.
- 1/2 cup plain Greek yogurt: Adds moisture and a slight tang, keeping the cake soft and fresh.
- 1/2 cup vegetable oil: Contributes to a moist, tender crumb without heaviness.
- 2 large eggs: Bind the ingredients together and add richness.
- 1 teaspoon vanilla extract: Brings a lovely aromatic depth to the cake.
- 1 1/2 cups mixed summer fruit: Think strawberries, blueberries, raspberries, or peaches—adding vibrant color and juicy bursts of flavor.
- 1 tablespoon flour (for tossing fruit): Keeps fruit evenly distributed throughout the batter instead of sinking.
- Powdered sugar (optional, for dusting): A pretty finishing touch that adds a hint of sweetness and elegance.
How to Make Easy Summer Fruit Cake with Yogurt Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F. Grease an 8-inch round or square cake pan thoroughly. This will help your cake release easily after baking and ensure even browning.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Combining these first helps distribute the rising agent evenly throughout your cake batter, so every bite rises beautifully.
Step 3: Whisk Wet Ingredients
In a separate large bowl, beat together the granulated sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is completely smooth. This smooth blend is crucial for a consistent and tender crumb in your cake.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient mixture to the wet ingredients, stirring gently just until combined. Being careful not to overmix prevents the cake from turning tough and ensures a light texture.
Step 5: Prepare the Fruit
Toss your chosen mixed summer fruit in 1 tablespoon of flour. This simple step prevents the fruit from sinking to the bottom of the cake while it bakes, distributing those juicy bites evenly through every slice.
Step 6: Fold Fruit into Batter
Gently fold the floured fruit into the batter with a spatula. Take your time to avoid breaking up the fruit too much, preserving those delightful chunks and bursts of summer flavor.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the top for an even bake. Place it in the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, and the top is golden and inviting.
Step 8: Cool and Optional Dusting
Allow your cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If you want to add a touch of elegance, sprinkle lightly with powdered sugar just before serving.
How to Serve Easy Summer Fruit Cake with Yogurt Recipe
Garnishes
A dusting of powdered sugar is timeless, but if you want to add more flair, fresh mint leaves or a spoonful of whipped cream enhance both appearance and taste. A dollop of extra yogurt on the side echoes the moist tang within the cake.
Side Dishes
This cake pairs wonderfully with chilled herbal iced teas, fresh fruit salads, or soft cheeses like ricotta for a light brunch or afternoon snack. The mild sweetness and fresh fruit notes make it adaptable for many occasions.
Creative Ways to Present
For a stunning presentation, serve individual cake slices on vintage-style plates with extra summer berries on the side. Or turn this cake into mini portions by baking in muffin tins, then topping each with a swirl of whipped cream and a single berry for charming finger food.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly in plastic wrap or keep it in an airtight container at room temperature for 2 to 3 days. It stays moist and delicious, perfect for enjoying throughout the week.
Freezing
You can freeze this cake whole or in individual slices by wrapping it well in plastic wrap and placing it inside a freezer bag. When wrapped properly, it can keep in the freezer for up to 2 months without losing its delightful texture.
Reheating
To enjoy your cake warm, thaw frozen slices overnight in the fridge, then warm gently in a microwave for about 15 seconds or in a low oven wrapped in foil. Warm cake pairs beautifully with cool cream or yogurt on the side.
FAQs
Can I use other types of yogurt in this Easy Summer Fruit Cake with Yogurt Recipe?
Yes! While plain Greek yogurt offers a nice tang and moisture, you can substitute with regular plain yogurt or even flavored yogurt if you want to experiment—just keep in mind that sweeter or flavored yogurts may change the overall sweetness and texture slightly.
What fruits work best in this summer fruit cake?
Soft fruits like strawberries, blueberries, raspberries, and peaches are perfect since they hold up well in baking and complement the cake’s flavor. Avoid very juicy fruits like watermelon, which may release too much moisture and make the cake soggy.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or other binding agents. Keep the same measurements and watch your cake rise beautifully with the baking powder.
Is it necessary to toss the fruit in flour?
Tossing the fruit with flour is a handy trick to keep fruit pieces suspended evenly in the batter instead of sinking to the bottom, which makes every bite consistently fruity and reduces a dense fruit layer at the base.
How should I store leftovers to keep the cake fresh?
Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate to extend freshness to 5 days. Bringing slices to room temperature before serving helps restore their soft texture.
Final Thoughts
There is something truly magical about a dessert that tastes like sunshine, and the Easy Summer Fruit Cake with Yogurt Recipe absolutely captures that essence. It’s simple enough for a weekday treat but special enough to impress guests. Give this versatile, colorful cake a try and make your summers even sweeter with every luscious, juicy bite.
Print
Easy Summer Fruit Cake with Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Summer Fruit Cake with Yogurt is a light and moist dessert perfect for hot days. Featuring a tender crumb made with Greek yogurt and mixed summer fruits like berries and peaches, it’s a simple yet flavorful cake that combines healthy ingredients with a touch of sweetness. Ideal for casual gatherings or a refreshing treat, this cake can be enjoyed plain or with a dollop of whipped cream or yogurt.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups mixed summer fruit (such as sliced strawberries, blueberries, raspberries, or peaches)
- 1 tablespoon flour (for tossing fruit)
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together 1/2 cup granulated sugar, 1/2 cup plain Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
- Prepare Fruit: Toss the mixed summer fruit (1 1/2 cups), such as sliced strawberries, blueberries, raspberries, or peaches, in 1 tablespoon of flour to help prevent the fruit from sinking during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the cake batter, ensuring even distribution without crushing the fruit.
- Fill and Smooth Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking.
- Bake: Place the cake in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Optional Dusting: Once cooled, dust the top with powdered sugar if desired before serving.
Notes
- Use any combination of soft summer fruits; avoid overly juicy fruits like watermelon to maintain cake texture.
- This cake keeps well covered at room temperature for 2–3 days or refrigerated for up to 5 days.
- Serve the cake plain or enhance it with whipped cream or a dollop of yogurt for added richness.
