Summer Fruit Bundt Cake Recipe
My Summer Fruit Bundt Cake is so fruity and perfect served warm from the oven. Great for afternoon tea, parties and events all year round.
This is the most yummy summer cake you will have this year. It is filled with lots of fresh fruit.
Here is my slice of Summer Fruit Bundt Cake. The fruit has moved enough to be evenly spaced from top to bottom. The blueberries don’t sink very much so placing the raspberries in the middle kept the fruit to cake balance working well. To make sure the fruit didn’t sink I divided the mix into three portions. I added the first third into the prepared tin. I mixed the raspberries into the second third and add it to the cake tin. Finally I mixed the blueberries in and added that on top. Its a bit faffy but it works really well.
Summer Fruit Bundt Cake
- 225 g unsalted butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g plain flour / all purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250 ml plain or vanilla yogurt
- 3 tsp vanilla extract- vanilla is gorgeous with the fruit
- 1 tbsp of lemon juice
- 1 small punet of raspberries 200g
- 1 small punet of blueberries 150g
- You can also use blackberries.
- Melt a tablespoon of butter in a pan or microwave and using a pastry brush, brush the melted butter into the tin making sure you cover everything. Dust the tin with flour. Dusting the tin with flour will help show if you missed any bits.
- Preheat the oven to gas 160 c
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mix in well.
- In a separate bowl, measure and sieve out the flour, bicarbonate of soda and salt.
- Pour in the yoghurt, the extract and the lemon juice into the creamed ingredients and mix well.
- Sift in the flour in a bit at a time. Mix this slowly until all the flour has disappeared.
- Pour just over half the mix into the greased and floured tin. Push into any nooks and crannies! Lightly tap the tin on a hard surface to get rid of any air bubbles.
- With the mixture in the tin push the raspberries in gently so they are half submerged in the mixture. You don’t want them break before they are baked. In the half left in the bowl stir in the blueberries. Add the blueberry mixture into the tin.
- Bake in the centre of the oven for about 1 hour 15 minutes and until a skewer comes out clean. The best trick for seeing that is completely done is that the cake will start to pull inwards away from the metal tin when it’s done.
- Leave the cake to cool before removing from the tin and placing the other way up on a cooling wrack.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Adding the final third of the mix with the blueberries into the tin. If you are worried about them sinking dust them in flour first before adding to the mix. Definitely do this if the berries are really large. I am definitely guilty of eating the berries as I go. Luckily a good few still ended up in the mix.
The Summer Fruit Bundt Cake ready for the oven. The smell as it was cooking was delicious and I couldn’t wait for it to be ready.
Serve the bundt when still slightly warm as the warm fruit is just lovely, especially when you add a little cream and more fresh berries. Yum yum. I couldn’t wait to serve it. Everyone in the house was waiting and kept asking when it would be done.
Cup of tea and a slice of cake. Absolutely fabulous!
Happy Baking x
Other cake and bundt cakes you might enjoy
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