Directions
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Preheat the oven to 175°C (350°F). Grease and line a 20–22 cm cake pan with parchment paper for easy removal.
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In a medium bowl, toss the chopped mixed fruits with 1 tablespoon of flour. This step is important as it helps prevent the fruits from sinking to the bottom of the cake during baking.
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In a large mixing bowl, whisk together the yogurt, sugar, eggs, vegetable oil, and vanilla extract until the mixture becomes smooth and creamy. This step lays a tremendous foundation for flavor and moisture.
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Gradually add in the all-purpose flour, baking powder, baking soda, and salt. Mix gently until just combined, taking care not to overmix. Then, gently fold in the floured fruits, distributing them evenly throughout the batter.
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Pour the cake batter into the prepared pan, smoothing the top for an even bake. Place it in the preheated oven and bake for 35–45 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
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Once the cake has baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Carefully transfer the cake to a wire rack to cool completely.
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For the optional glaze, in a small bowl, combine the powdered sugar, yogurt or milk, and vanilla. Mix until smooth and drizzle over the cooled cake for added sweetness and flair.
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