The Easy Summer Fruit Cake with Yogurt is the kind of dessert that brightens the table while keeping things refreshingly simple. Perfectly moist and tender, this cake bundles together the juiciest ripe summer fruits inside a lightly tangy, yogurt-rich batter. Every bite is bursting with sweet berries, peaches, or whatever fruit you have on hand, and the process is so easy you’ll have it in the oven in minutes. The result is a sun-kissed cake that’s just as fabulous as an afternoon treat as it is at a picnic or family gathering.
Ingredients You’ll Need
One of the best things about baking the Easy Summer Fruit Cake with Yogurt is how you only need a handful of familiar ingredients, each adding something special. These staple pantry items and summer fruits create a cake that’s light, flavorful, and beautiful without fuss.
- All-purpose flour: This is the base of your cake, lending structure and a soft crumb to every bite.
- Baking powder: For a perfectly risen cake, baking powder is key—no flat fruit cakes here!
- Salt: Just a pinch enhances all the flavors and balances the cake’s sweetness.
- Granulated sugar: Sweetens the cake, helps with golden color, and keeps the crumb tender.
- Plain Greek yogurt: Adds tanginess and lots of moisture, which makes the cake soft and light without being heavy.
- Vegetable oil: Keeps the cake moist for days and gives it a lovely, delicate texture.
- Large eggs: These bind everything together and help your cake rise beautifully.
- Vanilla extract: Just a touch of vanilla rounds out the flavors with warmth and depth.
- Zest of 1 lemon (optional): If you want a pop of citrusy brightness, lemon zest is your friend!
- Mixed summer fruit (1½ cups sliced): Strawberries, blueberries, raspberries, peaches, or any combo—each fruit brings its own magic.
- Flour (1 tablespoon, for fruit): Tossing fruit with flour helps keep it suspended throughout the cake.
- Powdered sugar for dusting (optional): A snowy sprinkle to finish the cake and make it look irresistible.
How to Make Easy Summer Fruit Cake with Yogurt
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and prepping your 8-inch round cake pan. Either grease it well or line it with parchment paper for easy removal later on. This quick step guarantees your Easy Summer Fruit Cake with Yogurt won’t stick and will turn out in one beautiful piece.
Step 2: Whisk the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This not only combines the leaveners evenly (so every slice rises perfectly) but also prevents lumps in the finished batter.
Step 3: Mix the Wet Ingredients
In a large separate bowl, blend your sugar, Greek yogurt, oil, eggs, vanilla extract, and lemon zest (if using). Whisk until everything is silky-smooth and glossy—this is the secret to a moist, tender cake that stays fresh for days.
Step 4: Combine and Make the Batter
Gradually fold the dry ingredients into the wet mixture. Go slowly and mix just until no streaks of flour remain; overmixing can make the cake less tender. The batter will be thick, but that’s exactly what you want for a fruit-filled cake.
Step 5: Prepare and Add the Fruit
Toss your chopped or sliced summer fruit with 1 tablespoon of flour—this tiny detail keeps the fruit from sinking to the bottom. Gently fold the floured fruit into the batter, trying not to break up the berries so you get lovely bursts of flavor throughout.
Step 6: Bake
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in your preheated oven for 40 to 45 minutes, until a toothpick comes out clean and the top is a delicate golden brown. The aroma filling your kitchen will be enough to draw everyone in!
Step 7: Cool and Finish
Let the cake cool in the pan for about 10 minutes. Then, carefully lift it out and transfer to a wire rack. You can dust with a flurry of powdered sugar for a pretty finish, then slice and serve your Easy Summer Fruit Cake with Yogurt warm or at room temperature.
How to Serve Easy Summer Fruit Cake with Yogurt
Garnishes
Top your Easy Summer Fruit Cake with Yogurt with an extra scatter of fresh berries or a light dusting of powdered sugar. A dollop of whipped cream or a spoonful of vanilla yogurt can make every slice look—and taste—incredibly festive.
Side Dishes
This cake is lovely on its own, but pairing it with a side of fresh fruit salad or a scoop of lemon or berry sorbet completes a light, sunshine-filled dessert plate. Even a cup of herbal iced tea or coffee makes a wonderful companion.
Creative Ways to Present
For a party, try cutting the cake into bite-sized squares and skewering them with fruit for easy, grab-and-go treats. Individual cake slices layered with whipped cream and berries in parfait glasses give a modern twist, while a drizzle of local honey over each slice adds a delicate, floral note.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Easy Summer Fruit Cake with Yogurt tightly in plastic wrap or store in an airtight container at room temperature for up to two days. For longer freshness, pop it in the refrigerator; this keeps it moist and just as delicious for several more days.
Freezing
To freeze, cut the cake into individual slices and wrap each one well in plastic wrap and foil, then place in a zip-top freezer bag. Your cake will keep its texture and flavor for up to a month—just thaw at room temperature or in the fridge before serving.
Reheating
While this cake is delightful served chilled or at room temperature, you can gently rewarm individual slices in the microwave for 10 to 15 seconds. This brings back the just-baked softness and intensifies the fruit’s juiciness.
FAQs
Can I use frozen fruit instead of fresh?
Absolutely! The Easy Summer Fruit Cake with Yogurt works beautifully with frozen fruit. Just add the fruit straight from the freezer—no need to thaw—so the pieces stay intact and don’t make the batter watery.
What kind of yogurt should I use?
Plain Greek yogurt is best for this cake, as it provides a thick, creamy texture and tang. If you only have regular yogurt, you can use it, but the final cake may be a touch lighter and moister.
How do I prevent fruit from sinking in the cake?
Tossing the fruit with a tablespoon of flour before folding it into the batter helps keep the pieces suspended evenly throughout. This trick ensures every slice of Easy Summer Fruit Cake with Yogurt has a beautiful mosaic of fruit.
Can I double the recipe for a crowd?
Definitely! Simply double all the ingredients and use a 9 by 13-inch baking pan. Check for doneness at around 40 minutes, though it may need a few more minutes based on your oven and the pan’s depth.
What fruits are best in this cake?
Any mix of seasonal summer fruits will shine here—ripe strawberries, blueberries, raspberries, blackberries, and even peaches or nectarines are all dreamy. Use whatever is sweet, juicy, and in season for the best flavor.
Final Thoughts
If you’re looking for a vibrant, crowd-pleasing treat that’s as easy to make as it is to love, give the Easy Summer Fruit Cake with Yogurt a try. Every slice sparkles with fresh fruit flavor and just the right hint of tang, making it an instant summer favorite you’ll reach for again and again!
Print
Easy Summer Fruit Cake with Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Summer Fruit Cake with Yogurt is a delightful dessert perfect for showcasing the best of the season’s fresh fruits. Light, moist, and bursting with flavor, this cake is a simple yet impressive treat for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 2/3 cup granulated sugar
- 1/2 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon (optional)
Fruit and Others:
- 1 1/2 cups mixed summer fruit (such as sliced strawberries, blueberries, raspberries, or peaches)
- 1 tablespoon flour (for tossing fruit)
- powdered sugar for dusting (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- Prepare Dry Ingredients: Combine flour, baking powder, and salt in a medium bowl.
- Mix Wet Ingredients: In a large bowl, whisk together sugar, yogurt, oil, eggs, vanilla, and lemon zest.
- Combine Ingredients: Gradually add dry ingredients to wet, then fold in chopped fruit tossed in flour.
- Bake: Pour batter into pan and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and Serve: Let the cake cool before dusting with powdered sugar and serving.
Notes
- Use fresh or frozen fruit for this cake.
- Store covered at room temperature for 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 17g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
