Simple summer fruit cake

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Today I want to share an idea for a quick summer dessert. This time we'll prepare fluffy kefir cake with fruit, and we'll simply mix it up with a fork. It's literally 5 minutes of work, and everyone will love the outcome.

Fluffy, lightly moist cake combines perfectly with fruit that bring freshness and make every bite taste like summer. All of it is covered by pleasantly crispy, buttery crumble that provides contrast for cake's light texture. Lightning-fast and delicious - what more could you ask for?

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (18 x 28 cm baking tin)

Cake

  • 300 g wheat flour
  • 2 flat tsp baking powder
  • 180 g sugar
  • 200 g kefir
  • 100 g rapeseed oil
  • 2 large eggs
  • 1.5 tsp vanilla paste
  • 300 g fruit (I'm using 200 g peeled peaches and 100 g blueberries)
  • Icing sugar, to sprinkle (optionally)

Crumble topping

  • 50 g wheat flour
  • 25 g icing sugar
  • 25 g cold butter

Method

  1. Put 50 g wheat flour into a small bowl and add 25 g fine, white sugar. Stir through the contents of the bowl shortly with a whisk, only until sugar gets evenly distributed. Add 25 g cold, cubed butter. Rub fat into flour only until it starts to resemble wet sand. It won't take long, a minute or two should be enough. Put the bowl into a fridge.
  2. Sift 300 g wheat flour and 2 flat tsp baking powder through a fine sieve into a separate large bowl. After getting rid of all lumps add 180 g fine white sugar and stir through the contents of the bowl with a whisk until everything gets evenly distributed.
  3. Add 200 g kefir, 100 g vegetable oil, 2 large eggs and 1.5 tsp vanilla paste to dry ingredients. If you don't have vanilla paste, you can replace it with vanilla extract or substitute past of sugar with vanilla sugar. All ingredients should be at room temperature, so remember to take kefir and eggs out of a fridge at laest one hour ahead. Stir through the contents of the bowl with a fork until you can no longer see raw flour, and smooth, quite thick batter forms. It's worth scraping down the sides of the bowl with a silicone spatula at the end, too. This will ensure that everything combined as it should and there is no unmixed flour in the bottom of the bowl.
  4. Transfer batter into a rectangular baking tin, 18 x 28 cm, lined with baking paper. Spread it evenly across the whole surface and even out the top with a silicone spatula.
  5. Arrange 300 g fruit on top of the cake. I'm using 200 g fresh, peeled and sliced peaches as well as 100 g blueberries. Scatter crumble topping on fruit. Try to form large lumps that will become crispy and will provide nice contrast to light cake texture.
  6. Bake the cake in an oven preheated to 180 deg C, no fan, for 35-40 minutes, until a skewer inserted into the middle of the cake comes out clean. If cake becomes brown too quickly, feel free to cover it with a piece of baking paper. Take ready cake out of the oven and set it aside in the baking tin for an hour or two, to cool.
  7. Enjoy!

Approximate nutritional value 

100 g 

  • 299 kcal
  • Carbs: 43 g 
  • Fat: 12 g
  • Protein: 5 g
  • Fibre: 1 g

1 slice (recipe makes 15 slices)

  • 230 kcal
  • Carbs: 33 g 
  • Fat: 9 g
  • Protein: 4 g
  • Fibre: 1 g

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