Easy Summer Fruit Cake
Bursting with the vibrant flavors of the season, this Easy Summer Fruit Cake is a delightful treat that perfectly balances light, buttery richness with the natural sweetness of mixed fruits. Featuring a simple yet fail-proof recipe, this cake combines juicy summer staples like strawberries, blueberries, raspberries, and peaches into a moist, tender crumb. With only 20 minutes of prep time and pantry-friendly ingredients like all-purpose flour, sugar, and eggs, it's an approachable bake that shines during summer gatherings, brunches, or as a quick dessert. A delicate dusting of powdered sugar adds an elegant finishing touch, making this cake as visually stunning as it is delicious. Whether you're a novice baker or a seasoned pro, this fruit-filled creation is a must-try for capturing the taste of summer in every bite!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 120 grams unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 100 milliliters whole milk
- 300 grams mixed summer fruits (e.g., strawberries, blueberries, raspberries, peaches), chopped if large
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy release.
In a medium-sized bowl, whisk together the flour and baking powder. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (start and finish with dry ingredients). Mix until just combined, but avoid overmixing.
Gently fold in the mixed summer fruits, ensuring even distribution without crushing the berries.
Pour the batter into the prepared cake pan and smooth 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.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar (if using) before serving. Enjoy your Easy Summer Fruit Cake!
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 24.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
