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
Scale
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.
