Recipe: Easy Summer Cake with Fruit & Cream

Recipe: Easy Summer Cake with Fruit & Cream

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Faith Durand
Jun 28, 2015
(Image credit: Faith Durand)

Summer — the season of impromptu picnics, backyard get-togethers, and lazy dinners — demands hospitable and casual desserts that come together easily and feed everyone from large to small.

This is one of my favorites: A one-bowl butter cake, baked in a pretty dish, and topped with tangy whipped cream and piles of summer fruit. Easy as one-two-three, and beautiful too.

This cake in action at Cambria's party last summer: A Pizza Party on the Porch
(Image credit: Kristin Teig)

The base of this summery dessert is my favorite one-bowl butter cake, which mixes up quickly and doesn't even require you to use a separate bowl for the flour and baking powder.

The cream on top is a quick blend of whipping cream and sour cream; the tanginess lightens the rich cake.

And then the fruit — just go wild. I like the contrast of colors here, with rosy strawberries, juicy blackberries, and ripe peaches. But you could use any stone fruit or berries. If you want to get really crazy, drizzle with chocolate, although I don't think fruit like this needs that at all. Just keep it easy!

(Image credit: Faith Durand)

More Fruit Ideas

  • Peaches and nectarines with chopped crystallized ginger
  • Red and black plums with pitted cherries
  • Blueberries and blackberries with lemon zest
(Image credit: Faith Durand)

Easy Summer Cake with Fruit & Cream

Serves 12

  • 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

Preheat the oven to 350°F. Prepare a 9x13-inch pan by greasing it thoroughly with baking spray.

Use a hand mixer or stand mixer to beat the softened butter and sugar together until fluffy and light, then add the eggs and beat until fully incorporated and creamy. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Beat the cake batter on low for 30 seconds, then medium-high for 3 minutes.

Immediately pour into the prepared pan and bake for 40 to 45 minutes, or until the tops spring back slightly when pressed and a toothpick inserted near the center comes out clean.

Cool the cake completely, for at least an hour.

Beat the cream, sour cream, powdered sugar, and salt together until soft peaks form. Spread over the cooled cake, then top with the sliced or chopped fruit.

Refrigerate until serving, and refrigerate any leftovers for up to 5 days.

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