Description
This Easy Summer Fruit Cake with Yogurt is a light and refreshing dessert that combines the natural sweetness of fresh summer fruits with a creamy yogurt-infused cake. It’s the perfect treat for warm weather, offering a deliciously healthy spin on traditional fruit cake. Ideal for picnics, barbecues, or a light after-dinner dessert!
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain yogurt (unsweetened)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup milk (any kind)
- 1 cup mixed fresh fruits (such as strawberries, blueberries, peaches, or mangoes, diced)
For the Yogurt Topping:
- 1/2 cup plain yogurt (unsweetened)
- 2 tbsp honey or maple syrup (adjust for sweetness)
- 1/4 tsp vanilla extract
- Fresh fruit for garnishing (e.g., berries, kiwi, or citrus slices)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper. - Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, combine the yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract (if using). Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined. - Fold in the Fresh Fruit:
Gently fold the diced fresh fruit into the batter, making sure to distribute them evenly. Be careful not to overmix to avoid breaking the fruit. - Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. - Prepare the Yogurt Topping:
While the cake cools, mix together the yogurt, honey or maple syrup, and vanilla extract in a small bowl until smooth. Taste and adjust sweetness as desired. - Serve:
Once the cake has cooled, spread the yogurt topping evenly over the top. Garnish with fresh fruit slices or additional berries. Slice and serve chilled.
Notes
- You can substitute any fresh seasonal fruits you prefer, such as kiwi, raspberries, or cherries, based on availability.
- If you want a more indulgent topping, you can add a spoonful of whipped cream or a drizzle of fruit syrup along with the yogurt topping.
- This cake can be made ahead of time and stored in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 8 servings)
- Calories: 190
- Sugar: 16g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg