Easy Summer Cake with Fruit & Cream Recipe
This Easy Summer Cake with Fruit & Cream is a light and delightful one-bowl butter cake, topped with tangy whipped cream and a colorful assortment of fresh summer fruits like nectarines, apricots, strawberries, and blackberries. Perfect for casual summer gatherings, this recipe combines simplicity and elegance, offering a refreshing and crowd-pleasing dessert that celebrates the best of summer produce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes plus cooling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 of salt
For the Fruit:
- 2 nectarines or peaches, sliced
- 1 apricot, sliced
- 1/2 cup chopped strawberries
- 1/2 cup blackberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with baking spray to prevent sticking and ensure even baking.
- Make the Cake Batter: Using a hand mixer or stand mixer, beat the softened butter and sugar together until fluffy and light in color. Add the eggs one at a time, beating each until fully incorporated and creamy. In the same bowl, beat in the flour, salt, and baking powder. Finally, add the milk and vanilla extract, and beat the batter on low speed for 30 seconds, then increase to medium-high speed and beat for 3 minutes until smooth and well combined.
- Bake the Cake: Immediately pour the batter into the prepared pan and place it in the oven. Bake for 40 to 45 minutes or until the top springs back when lightly pressed and a toothpick inserted near the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan for at least one hour before adding the topping.
- 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. This tangy cream balances the richness of the cake.
- Assemble the Cake: Spread the whipped cream mixture evenly over the cooled cake, then top generously with the sliced or chopped fresh fruits: nectarines or peaches, apricot, strawberries, and blackberries.
- Chill and Serve: Refrigerate the assembled cake until ready to serve. Store any leftovers in the refrigerator for up to 5 days to keep the cake fresh and the fruit vibrant.
Notes
- You can substitute any stone fruits or berries based on seasonal availability or preference.
- For a playful twist, drizzle the cake with chocolate, although the fresh fruit topping shines on its own.
- Make sure the butter is fully softened for easier creaming with sugar.
- Allow the cake to cool completely to prevent the cream topping from melting when spread.
- Use fresh, ripe fruit for the best flavor and presentation.
Keywords: summer cake, butter cake, summer dessert, fruit cake, whipped cream topping, easy cake recipe, seasonal fruit dessert
