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Easy Summer Cake with Fruit & Cream Recipe

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★★★★★

5 from 103 reviews

This Easy Summer Cake with Fruit & Cream is a simple, one-bowl butter cake topped with tangy whipped sour cream and an assortment of fresh summer fruits like nectarines, strawberries, and blackberries. Perfect for casual gatherings, picnics, or lazy dinners, it’s light, colorful, and effortlessly delicious.

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, Sugar, and Eggs: Use a hand mixer or stand mixer to beat the softened butter and sugar together until the mixture is fluffy and light. Add the eggs and continue beating until fully incorporated and creamy.
  3. Add Dry Ingredients and Liquids: Beat in the all-purpose flour, salt, and baking powder into the wet mixture. Then add the milk and vanilla extract. Beat on low speed for 30 seconds to combine, then increase to medium-high and beat for 3 minutes to develop a smooth batter.
  4. Bake the Cake: Immediately pour the batter into the prepared pan and place in the preheated oven. Bake for 40 to 45 minutes or until the top springs back slightly when pressed and a toothpick inserted near the center comes out clean.
  5. Cool the Cake: Remove the cake from the oven and let it cool completely in the pan for at least one hour before applying the cream topping.
  6. Prepare the Cream Topping: In a mixing bowl, beat the heavy cream, sour cream, powdered sugar, and a pinch of salt together until soft peaks form.
  7. Assemble the Cake: Spread the whipped cream mixture evenly over the cooled cake. Arrange the sliced nectarines or peaches, apricot, chopped strawberries, and blackberries on top of the cream decoratively.
  8. Chill before Serving: Refrigerate the cake until ready to serve. Store any leftovers in the refrigerator for up to 5 days to keep fresh.

Notes

  • The cake batter can be mixed in one bowl, making it an easy and quick dessert to prepare.
  • Feel free to substitute or mix in any summer fruits you prefer, such as plums, cherries, blueberries, or raspberries.
  • For a delightful twist, drizzle melted chocolate over the fruit topping, though the natural flavors shine best without it.
  • Make sure to cool the cake completely before adding the cream topping to prevent it from melting.
  • This dessert is best served chilled on warm days to keep the cream fresh and the fruit vibrant.

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

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