Print

Easy Summer Cake with Fruit & Cream Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

This Easy Summer Cake with Fruit & Cream is a delightful and hospitable dessert perfect for warm weather gatherings. Featuring a moist one-bowl butter cake topped with tangy whipped cream and an assortment of fresh summer fruits like peaches, nectarines, blackberries, and strawberries, this cake is as beautiful as it is delicious. It’s simple to make, requiring only basic ingredients and straightforward steps, making it an ideal treat for casual picnics, backyard get-togethers, or lazy summer dinners.

Ingredients

Scale

For the Cake:

  • 1/2 cup unsalted butter, softened at room temperature for 1 hour
  • 1 1/2 cups sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 1/4 cups whole milk
  • 2 teaspoons pure vanilla extract

For the Cream:

  • 2 cups heavy cream
  • 1/2 cup sour cream
  • 1/4 cup powdered sugar
  • Pinch salt

For the Fruit:

  • 2 nectarines or peaches, sliced
  • 1 apricot, sliced
  • 1/2 cup chopped strawberries
  • 1/2 cup blackberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13-inch baking pan with baking spray to prevent sticking.
  2. Mix Butter and Sugar: Using a hand mixer or stand mixer, beat the softened unsalted butter and sugar together until the mixture becomes fluffy and light in texture.
  3. Add Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated and creamy.
  4. Incorporate Dry Ingredients: Beat in the all-purpose flour, salt, and baking powder until just combined. Avoid overmixing.
  5. Add Milk and Vanilla: Slowly add the whole milk and vanilla extract. Beat the batter on low speed for 30 seconds, then increase to medium-high and beat for 3 minutes until smooth and well blended.
  6. Bake the Cake: Immediately pour the batter into your prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until the top springs back slightly when pressed and a toothpick inserted near the center comes out clean.
  7. Cool Completely: Remove the cake from the oven and allow it to cool completely in the pan, which will take at least one hour.
  8. Prepare the Cream Topping: In a mixing bowl, beat together the heavy cream, sour cream, powdered sugar, and a pinch of salt until soft peaks form.
  9. Assemble the Cake: Spread the whipped cream mixture evenly over the cooled cake. Top generously with the sliced nectarines or peaches, apricot, chopped strawberries, and blackberries.
  10. Refrigerate and Serve: Refrigerate the assembled cake until serving to keep the cream fresh and the fruit vibrant. Store any leftovers in the refrigerator for up to 5 days.

Notes

  • You can substitute the fruit with any summer berries or stone fruits of your choice to vary the flavors and colors.
  • For an extra touch, drizzle melted chocolate over the fruit, although the fresh fruit is delicious enough on its own.
  • Ensure the butter is properly softened before mixing to achieve the fluffy cake texture.
  • The cake batter should not be overmixed after adding the flour to keep the cake tender.
  • Room temperature ingredients help in creating a smooth, well-incorporated batter.
  • Refrigerate the cake once assembled to keep the whipped cream topping stable and fresh.

Keywords: summer cake, butter cake, whipped cream topping, fresh fruit dessert, easy summer dessert, peach cake, berry cake, one-bowl cake

Find it online: https://famdishes.com/easy-summer-cake-with-fruit-and-cream-recipe/