Summer is in full swing and soft fruits are in abundance. My son once asked me what my favorite fruit was. I answered “yes”. I pretty much love them all. I feel deprived if I don’t eat at least one piece of fruit every day. I am always on the look out for ways to incorporate more fruit into my family’s diet. This cake is an easy way to accomplish my goal. Sweet, but not too much, with lots of fruit, a true delight for your mouth.
1 cup unbleached AP flour
3/4 cup whole wheat flour
1 cup shredded coconut (I had flaked coconut and chopped it in my food processor)
1/2 tsp salt
2 tsp baking powder
3/4 cup unsalted butter, at room temperature
1 cup raw sugar
3 large eggs
1/2 cup nonfat vanilla yogurt
1/4 cup creme fraiche or crema mexicana
splash of milk
finely grated lime zest from one large lime (about 2 tsp)
4 Tbs fresh lime juice (from the lime you just zested)
3 cup mixed summer fruit ( I used blueberries, strawberries, and peaches)
Preheat oven to 350 degrees. Grease a 9×13″ baking dish and set aside.
In a medium bowl, whisk together both flours, baking powder, salt, and coconut. Set aside. Combine yogurt, crema and milk together and set aside. In your mixer’s bowl, beat butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, and beat until combined. Add flour mixture in three additions, alternating with two additions of yogurt/milk mixture, and beat until just combined. Add lime juice and lime zest and beat again. Pour batter into greased dish and spread into corners. Sprinkle fruit evenly over the top of the batter.
Bake cake for 35-40 minutes, or until cake is golden at edges and a toothpick inserted in center comes out clean. Note: If you use a glass dish like I did, shorten your baking time by 5-6 minutes.
Let cake cool in pan on a wire rack, at least one hour. Cut into squares and serve. Enjoy!