If you are searching for a delightfully refreshing dessert that combines wholesome ingredients with vibrant flavors, the Easy Summer Fruit Cake with Yogurt Recipe is your perfect match. This cake is light, moist, and bursting with the natural sweetness of fresh summer fruits, balanced beautifully by the creamy tang of yogurt. It’s incredibly simple to prepare, yet the result feels like a special treat that everyone at your table will love. Whether you’re hosting a garden party or craving a wholesome afternoon snack, this recipe brings a fresh and fruity twist to classic cake baking.
Ingredients You’ll Need
Gathering these simple but essential ingredients is your first step to creating a scrumptious Easy Summer Fruit Cake with Yogurt Recipe. Each item plays an important role: the flour and leavening agents give the cake its perfect rise, yogurt adds moistness and subtle tang, and fresh fruits bring vibrant flavor and color that make every bite exciting.
- All-purpose flour (1 1/2 cups): Provides structure and softness for the cake’s tender crumb.
- Baking powder (1 tsp): Helps the cake rise evenly and become fluffy.
- Baking soda (1/2 tsp): Works with yogurt’s acidity for a light texture.
- Salt (1/4 tsp): Enhances all the flavors.
- Plain yogurt, unsweetened (1/2 cup + 1/2 cup): Adds moisture and a gentle tanginess that balances the sweetness.
- Granulated sugar (1/2 cup): Sweetens the batter without overpowering the fruit.
- Vegetable oil (1/4 cup): Keeps the cake moist and tender.
- Large eggs (2): Bind the ingredients and enrich the texture.
- Vanilla extract (1 tsp + 1/4 tsp): Brings warm, sweet aroma to both cake and fruit topping.
- Almond extract (1/2 tsp, optional): Adds a subtle nutty complexity if you like a hint of sophistication.
- Milk (1/2 cup): Helps blend the batter smoothly.
- Mixed fresh fruits (1 cup): Think strawberries, blueberries, peaches, or mangoes — diced for natural sweetness and colorful bursts.
- Honey or maple syrup (2 tbsp): Sweetens the yogurt fruit topping naturally while adding depth.
- Fresh fruit for garnishing: Choose bright berries, kiwi, or citrus slices to finish your cake beautifully.
How to Make Easy Summer Fruit Cake with Yogurt Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) to get it ready for baking. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures your leavening agents and salt are evenly distributed for consistent rising and flavor.
Step 2: Mix the Wet Ingredients
In another bowl, combine the plain yogurt, granulated sugar, vegetable oil, eggs, vanilla extract, and almond extract if using. Whisk these together until the mixture is smooth and creamy. This creates the flavorful, moist base that makes your Easy Summer Fruit Cake with Yogurt Recipe so wonderfully tender.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredient mixture into the bowl with the dry ingredients. Add the milk, then gently fold everything together until just combined. Be careful not to overmix; you want to keep the batter airy and light to get a fluffy final cake.
Step 4: Add Fresh Fruit to the Batter
Fold in the diced mixed fresh fruits gently so they are evenly distributed without breaking down. This bursts of fruit in the batter will shine through each bite, making the cake fresh and summery.
Step 5: Bake and Cool
Pour the batter into a greased or parchment-lined cake pan and bake for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This resting time helps the cake set perfectly before adding toppings.
Step 6: Prepare the Yogurt Fruit Topping
In a small bowl, mix the remaining 1/2 cup of plain yogurt with honey or maple syrup and 1/4 tsp vanilla extract. Stir in some additional fresh fruits if you like. This topping adds a creamy, sweet tang that complements the cake’s texture and enhances the fruit flavors beautifully.
Step 7: Assemble and Garnish
Once the cake has fully cooled, spread the yogurt fruit topping evenly on top. Garnish with fresh fruit slices or berries for a visually stunning and appetizing finish. Your Easy Summer Fruit Cake with Yogurt Recipe is now ready to delight!
How to Serve Easy Summer Fruit Cake with Yogurt Recipe
Garnishes
The simplest way to elevate your presentation is by adding fresh garnishes. Bright berries, slices of kiwi, or thin citrus wedges make the cake look inviting and add bursts of fresh flavor on every plate.
Side Dishes
A scoop of vanilla ice cream or a dollop of whipped cream pairs wonderfully with this cake for a more indulgent treat. For a lighter option, serve alongside a crisp green salad with a citrus vinaigrette to balance sweetness with freshness.
Creative Ways to Present
Try layering slices of this fruit cake with alternating layers of Greek yogurt and fresh berries in glass parfait cups for an elegant dessert twist. Or slice into small squares and serve on a platter for a casual summer picnic.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake covered tightly in the refrigerator to maintain freshness. Stored this way, it will stay moist and delicious for up to three days.
Freezing
You can freeze the cake before frosting by wrapping it securely in plastic wrap and aluminum foil. Freeze for up to two months. When ready, thaw in the refrigerator overnight before applying the topping and serving.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 15 seconds. Add the yogurt topping fresh after warming to keep its creamy texture.
FAQs
Can I use frozen fruits instead of fresh?
Absolutely! Just be sure to thaw and drain frozen fruits well before folding them into the batter to avoid excess moisture that can affect the cake’s texture.
Is plain yogurt necessary, or can I use flavored yogurt?
Plain yogurt is best because it provides tanginess without added sugar or flavors that might compete with the fresh fruit. However, if you prefer a flavored yogurt, choose one with mild flavors and reduce added sweeteners accordingly.
Can I substitute the vegetable oil with butter?
Yes, melted butter can be used instead of vegetable oil for a richer flavor, though vegetable oil keeps the cake extra moist. If using butter, melt and let it cool slightly before mixing.
How do I make the cake vegan?
To make a vegan version of this Easy Summer Fruit Cake with Yogurt Recipe, substitute eggs with flax or chia eggs, use plant-based yogurt and milk, and replace honey with maple syrup or agave nectar.
Can this cake be made gluten-free?
Definitely! Use a 1-to-1 gluten-free baking flour blend, ensuring it includes xanthan gum for structure. Baking times may vary slightly, so test with a toothpick for doneness.
Final Thoughts
Making the Easy Summer Fruit Cake with Yogurt Recipe is like bringing a little sunshine to your kitchen and table. Its blend of fresh fruits, creamy yogurt, and simple ingredients results in a cake that’s both nourishing and delightfully satisfying. I encourage you to give this recipe a try—whether it’s for a casual afternoon or a special gathering, it’s sure to become a favorite that you’ll want to bake again and again.
Print
Easy Summer Fruit Cake with Yogurt Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Summer Fruit Cake with Yogurt is a light, moist, and flavorful cake perfect for warm weather. Made with fresh mixed fruits and a hint of almond extract, it offers a delightful balance of sweetness and tanginess from the yogurt and honey glaze. It’s an ideal dessert for summer gatherings or a refreshing treat any time of day.
Ingredients
Cake Ingredients
- 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)
Glaze Ingredients
- 1/2 cup plain yogurt (unsweetened)
- 2 tbsp honey or maple syrup (adjust for sweetness)
- 1/4 tsp vanilla extract
Garnish
- Fresh fruit for garnishing (e.g., berries, kiwi, or citrus slices)
Instructions
- Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat together the plain yogurt, granulated sugar, vegetable oil, eggs, vanilla extract, and almond extract (if using) until the mixture is smooth and creamy.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Fold in Fresh Fruits: Gently fold the diced mixed fresh fruits into the batter, ensuring even distribution without breaking the fruit too much.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Yogurt Glaze: While the cake bakes, combine the plain yogurt, honey or maple syrup, and vanilla extract in a small bowl. Stir until smooth and set aside.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Glaze and Garnish: Once the cake is cooled, spread the yogurt glaze evenly over the top. Garnish with fresh fruit like berries, kiwi slices, or citrus for a vibrant and decorative finish.
- Serve: Slice the cake and serve immediately or refrigerate briefly for a refreshing chilled dessert. Enjoy!
Notes
- Use fresh, ripe fruits for the best flavor and texture in the cake.
- You can substitute the all-purpose flour with gluten-free flour if desired.
- The almond extract is optional but adds a lovely nutty aroma.
- If you prefer, swap milk for a dairy-free alternative like almond or oat milk.
- Adjust the sweetness of the glaze according to your taste by varying honey or maple syrup amounts.
- Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.
