Sometimes the day calls for something soft and fresh, with just a touch of sweetness that lingers without overwhelming. This kiwi yogurt cake fits that craving perfectly. It’s not your everyday dessert — it’s a gentle reminder that simple ingredients can come together in a way that feels a bit magical, especially when the kitchen fills with the subtle scent of vanilla and fresh fruit.
I remember the first time I baked this cake; I was halfway distracted by a phone call and nearly forgot to check the oven. The moment I pulled it out, the golden edges and the soft green kiwi slices peeking through made me smile despite the chaos of the afternoon. The texture struck me as somewhere between fluffy and tender, with a slight tang from the yogurt that made every bite refreshing. It wasn’t perfect — I think I pressed the kiwi slices a little too hard on top — but it tasted just right, and that’s what matters.
Why You’ll Love It:
- The balance of tangy yogurt and fresh kiwi offers a bright, uplifting flavor without being too sweet.
- It’s moist and fluffy but not dense, making it perfect for a light dessert or a snack that doesn’t leave you feeling weighed down.
- The recipe is straightforward — and that’s kind of the point; no fuss, just good results.
- It’s a great way to use fresh kiwi in a new way, especially if you’ve got a few ripe ones sitting on your counter.
If you’re worried about the kiwi sinking or drying out, I usually find that layering it between the batter helps keep the fruit juicy and evenly distributed, though I haven’t tested every method out there yet.
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Kiwi Yogurt Cake
- Total Time: 55 minutes
- Yield: 8 1x
Description
A moist and fluffy kiwi yogurt cake that combines the tangy flavor of yogurt with the fresh sweetness of kiwi. Perfect for a light dessert or afternoon snack.
Ingredients
3 ripe kiwis, peeled and sliced
1 cup plain Greek yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Powdered sugar for dusting (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a large mixing bowl, whisk together the Greek yogurt, granulated sugar, and eggs until smooth and well combined.
Add the vegetable oil and vanilla extract to the yogurt mixture and whisk until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Pour half of the batter into the prepared cake pan.
Arrange half of the kiwi slices evenly over the batter in the pan.
Pour the remaining batter over the kiwi slices and spread evenly.
Top the cake with the remaining kiwi slices, pressing them lightly into the batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: You don’t need anything fancy here — a basic round cake pan works just fine. When serving, this cake pairs nicely with a cup of tea or coffee, and if you’re feeling adventurous, a dollop of whipped cream wouldn’t hurt. For variations, you might try swapping the kiwi for other tart fruits like green apple slices or even thinly sliced pears, though I can’t promise the texture will be exactly the same. Sometimes I’ve added a pinch of cinnamon or lemon zest to the batter for a little extra zing, but that’s just me experimenting.
FAQ:
Can I make this cake ahead of time?
Yes, it stores well for a couple of days at room temperature in an airtight container. For longer storage, refrigeration up to five days works too, but let it come back to room temperature before serving.
What if I don’t have Greek yogurt?
You can try regular plain yogurt, but the texture might be slightly less dense. It usually still turns out moist and tasty.
Can I use frozen kiwi?
Fresh is best for this cake since frozen kiwi tends to release more water, which could affect the batter’s consistency.
When that mid-afternoon slump hits, this kiwi yogurt cake might just be the little lift you need. Give it a try and see how a simple slice can brighten your day.