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Easy Summer Fruit Cake with Yogurt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 33 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Easy Summer Fruit Cake with Yogurt is a light and moist dessert perfect for warm weather. It features a tender crumb made with Greek yogurt and fresh mixed summer fruits like berries or peaches for a naturally sweet and refreshing flavor. The cake is simple to prepare, baked to golden perfection, and can be dusted with powdered sugar for a pretty finish. Ideal for a casual family gathering or a picnic treat.

Ingredients

Cake Batter

  • 1 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Fruit

  • 1 cup mixed fresh summer fruit (such as berries, peaches, or plums), chopped if large
  • 2 tablespoons flour (for tossing fruit)

Finishing

  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening.
  4. Make the Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; be careful not to overmix to keep the cake tender.
  5. Prepare Fruit: Toss the chopped summer fruit with 2 tablespoons of flour in a small bowl to help prevent the fruit from sinking to the bottom during baking.
  6. Incorporate Fruit: Gently fold the floured fruit into the cake batter to evenly distribute without crushing the fruit.
  7. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool completely in the pan before removing it. Optionally, dust the top with powdered sugar before slicing and serving.

Notes

  • You can use any combination of soft summer fruits like blueberries, raspberries, nectarines, or cherries depending on availability and preference.
  • For a dairy-free alternative, substitute the Greek yogurt with a plant-based yogurt to keep the texture and moisture.
  • Be sure to toss the fruit in flour before folding it into the batter to avoid it sinking to the bottom during baking.
  • Store any leftovers covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/easy-summer-fruit-cake-with-yogurt-recipe/