Thursday, July 10

One-Bowl Butter Cake with Nectarines and Berries

If you follow my instagram account, you may have noticed my frustration (and choice words) regarding nectarines. I mean, it is not that their sunset color palette isn't totally gorgeous or that they don't taste like a divine little piece of summertime. It's just that pit is a TOTAL BITCH to get out!

Nectarine struggles aside this summery cake is truly one of the easiest cakes to whip up I have ever featured on the blog. Although it is similar to the Berry Cake with Ginger Crumble I posted a while back, the cake's texture is a bit lighter due to not being based in cornmeal and it's best enjoyed chilled. In the heat of July, any dessert that can be enjoyed straight out of the fridge sounds delightful.

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 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 9 x 13-inch pan with butter.

Using a mixer (stand or hand), beat the butter and sugar together until just creamed. Add the eggs and beat until fully incorporated. Mix in the flour, salt, baking powder, and finally the milk and vanilla. Incorporate ingredients on low for 30 seconds, then beat the cake batter on medium-high for 2-3 minutes. Batter stages shown below.

Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. While your cake is in the oven, wash, dry, and slice fruit. When the cake is ready, allow plenty of time (30-45 minutes) for it to cool completely

Butter + sugar creamed
Once dry ingredients are added
After milk + vanilla were added, then beat on high

Rinse out your mixing bowl from earlier, and beat the heavy cream, sour cream, powdered sugar, and salt together until soft peaks form. I prefer super soft peaks for this cake topping. Spread cream evenly over the cooled cake, and top with fruit. Refrigerate until serving, and refrigerate any leftovers for up to 5 days.

This recipe was adapted from: The Kitchn