Easy Summer Cake with Fruit & Cream
A brief summary of the recipe.
Servings: 12
Ingredients
Cake Ingredients
- 113 g unsalted butter softened at room temperature for 1 hour
- 300 g sugar
- 3 large eggs
- 270 g all-purpose flour
- 1 teaspoon salt
- 3.5 teaspoons baking powder
- 300 ml whole milk
- 2 teaspoons pure vanilla extract
- 480 ml heavy cream
- 120 g sour cream
- 30 g powdered sugar
- 1 pinch salt
- 2 nectarines or peaches sliced
- 1 apricot sliced
- 75 g chopped strawberries
- 75 g blackberries
Instructions
Baking Instructions
- Start by heating your oven to 350F and greasing a 9x13-inch baking pan with baking spray.
- In a mixing bowl, use a hand mixer or stand mixer to whip the softened butter and sugar together until the mixture is light and fluffy. Then, add the eggs and continue mixing until everything is creamy and well blended.
- Next, mix in the flour, salt, and baking powder. After that, add the milk and vanilla extract, and blend. Beat the batter on low for 30 seconds, then increase to medium-high speed for 3 minutes.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes. The cake is done when it springs back slightly when touched and a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool completely for at least an hour.
- In another bowl, combine the heavy cream, sour cream, powdered sugar, and salt, and beat until soft peaks form. Spread this mixture over the cooled cake and garnish with the sliced or chopped fruit.
- Refrigerate the cake until you're ready to serve and store any leftovers in the fridge for up to 5 days.
Notes
Recipe notes in HTML format