Fruit Yogurt Cake
This cake is a real hidden gem—you can even whip it up on a busy weekday! Treat yourself with this easy and delicious dessert.
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Fruit Yogurt Cake
Equipment
- 1 Large mixing bowl
- 1 Hand mixer
- 2 Small bowls
- 1 Cake pan rectangular or round
- 1 Grater
- Measuring cups
Ingredients
- 450 g Fruit e.g. cherries, berries
- 2 cups Flour
- 1 cup Yoghurt
- 1 cup Sugar
- ½ cup Oil I prefer avocado oil
- 4 Eggs
- ½ packet Backing powder around 6g
- 1 Lemon zest
- 1 tsp Vanilla
- Powdered sugar optional
Instructions
- Grate the lemon zest.
- Grease a medium-sized baking pan with butter and lightly flour it.
- In a large bowl, mix the yogurt with the eggs first, then add the sugar, vanilla, and lemon zest.
- Gradually stir in the oil.
- Combine the flour with the baking powder and slowly add it to the yogurt mixture.
- Mix everything well until no dry flour remains.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Toss the fruit in a little flour (this helps prevent it from sinking), then sprinkle it over the top of the batter.
- Bake for about 20 minutes until golden brown. If it starts to brown too quickly, cover the top with baking paper.
- Dust with powdered sugar before serving, if desired.
Notes
You don’t even need a kitchen scale for this recipe—the cup is your measuring tool!
Tip for serving: Let the cake cool completely before dusting with powdered sugar, so it doesn’t melt into the surface.
Enjoy!