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.
5 from 3 votes
Prep Time 20mins
Cook Time 1hr15mins
Course Bakes, Cakes, Dessert
Cuisine American, British, International
450ggolden caster sugar
350gplain flour / all purpose flour
½tspbicarbonate of soda
250mlplain or vanilla yogurt
3tspvanilla extract- vanilla is gorgeous with the fruit
1tbspof lemon juice
1small punet of raspberries200g
1small punet of blueberries150g
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.
Strawberries didn’t work very well in the cake but work very well served with the cake.I find using the ingredients at room temperature makes the cake work better. Plus it’s easier to beat them together (especially the butter).
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.
Recipe by Sisley White at Sew White www.sewwhite.com