I LOVE cakes like this. Fragrant, not too sweet, totally covered in gorgeous fruit. It's as pretty as it is delicious, but not in a super crazy decadent kind of way. It's light and satisfying, but not overwhelming. Just the kind of thing to serve after a summer bbq or to bring along on a sunny picnic or beach trip.
It's summer so right now that's basically ALL of the fruit.
(This one is also perfect with ice cream!) So many fun things you can do with this recipe.
Loved this recipe? Here are three other cake ideas you might like:
Twitter, Instagram, or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates.
Thanks so much for reading!
Simple Summer Cake Recipe
Makes 1 9" cake (about 8 servings)
2 cups flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 cup butter, room temperature
2/3 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
zest of 1 whole lemon
1/4 olive oil
1/3 cup whole milk
3 cups berries or chopped fresh ripe summer fruit (peaches, plums, cherries, blueberries, etc.)
1 tablespoon raw sugar (turbinado sugar)
Preheat oven to 350 degrees. Line the bottom of a 9” springform pan with parchment paper and grease the sides. Set aside.
In a bowl, whisk together flour, salt, and baking powder. Set aside.
In the base of a mixer, cream butter and sugar until light and fluffy. Beat in eggs followed by extracts, lemon zest and olive oil.
Add the flour mixture along with the milk, and stir just until evenly combined.
Spread batter in prepared pan, then top with berries. Sprinkle with raw sugar. Bake in preheated oven 45 - 55 minutes, or until a tester inserted in the center comes out clean.
Let cool in pan 10 minutes before removing sides. Let cool completely before serving.