Description
A chilled summer cake made with buttery sponge, whipped sour cream, and fresh seasonal fruit—perfect for warm-weather desserts.
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
- Preheat the oven to 350°F.Lightly grease a 9×13-inch pan with baking spray.
- Beat the softened butter and sugar together with a hand mixer or stand mixer until light and fluffy, then add the eggs and beat well, just until creamy and smooth. Beat in the flour, salt, baking powder, and then the milk and vanilla. Beat the cake batter on low until completely combined, about 30 seconds, then medium-high for 3 minutes.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until the tops spring back when lightly pressed and a toothpick inserted near the center comes out clean.
- Cool the cake thoroughly, at least an hour.
- Beat the cream, sour cream, icing sugar and salt together in a bowl until soft peaks form. Spread over the cooled cake, then add the sliced or chopped fruit on top.
- Refrigerate until ready to serve and any leftovers, for up to 5 days.
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g