Vanilla Fruit Cake

I am so happy with this vanilla cake recipe. It’s light and delicate and pairs so nicely with fresh summer fruit.

We’ve been enjoying lots of farm fresh fruit this summer. Peaches and blueberries are so delicious when they’re picked fresh locally. We’ve been eating them every day for weeks.

I’ve been wanting to bake a cake with the fresh fruit, but it’s been too hot to want to turn the oven on. Yesterday my neighbour brought over some farm fresh blueberries for a second time so I thought I better take this opportunity to put them in a cake and bring some over to thank them.

I adapted a Canadian Living apple cake recipe. I substituted the apple juice in the recipe with vanilla yogurt. I also reduced the amount sugar and oil to make the cake a little more healthy and a little less sweet so that the fruit could really shine. This recipe is definitely a keeper so I’m going to share it with you now while it’s fresh in my mind. Maybe you can make it too before the end of the summer. If you do, please let me know what you think of the recipe.

Vanilla Fruit Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Fresh seasonal fruit on a delicate vanilla cake.

Course: Dessert
Cuisine: American
Ingredients
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup vanilla yogurt
  • 1 tsp vanilla
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 thinly sliced peach
  • 1/2 cup blueberries
Instructions
  1. Preheat the oven to 330 degrees.

  2. Grease and flour a 9 inch round cake pan.

  3. In a stand mixer or bowl, beat the eggs and sugar until light and fluffy.

  4. Add the oil a little bit at a time and mix on low speed.

  5. Add the yogurt and vanilla and mix until incorporated.

  6. In a separate bowl mix the dry ingredients.

  7. Add the dry ingredients to the wet ingredients and mix just until incorporated. Don't over-mix the batter.

  8. Line the pan with two strips of parchment paper for easy removal.

  9. Pour the batter in the pan.

  10. Add thin slices of fruit on top. Spread the fruit out about an inch apart. If the fruit is too heavy, it might sink into the cake and prevent the cake from rising evenly.

  11. Bake at 330 degrees in the centre of the oven for approximately 45 minutes or until a toothpick comes out clean.

Recipe Notes
  • If you don't have vanilla yogurt on hand, you can substitute plain yogurt and add another tsp of vanilla to the recipe.

 

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