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
Scale
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.
