Summer Fruit Cake
Bursting with the vibrant flavors of summer, this Summer Fruit Cake is a delightful celebration of seasonal berries and stone fruits. Juicy blueberries, sweet strawberries, and luscious peaches are folded into a moist, buttery cake batter, creating a dessert that's as visually stunning as it is delicious. Perfectly balanced with a hint of vanilla, this easy homemade cake is light and tender, making it ideal for brunches, picnics, or backyard gatherings. Topped with a dusting of powdered sugar, it’s a versatile treat that can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. Ready in just over an hour, this simple yet elegant cake is the perfect way to savor the best fruits of the season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 1 cup blueberries
- 1 cup strawberries, hulled and sliced
- 1 cup peaches, peeled and diced
- 2 tablespoons powdered sugar (for serving)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easier removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the blueberries, strawberries, and peaches gently with a spatula to avoid crushing the fruit.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar and serve. This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.7 g | 197% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 410 mg | 136% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 437.4 g | 159% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 245.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 816 mg | 17% | |
*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.
