This cake was totally inspired by The Kitchn’s Easy Summer Cake with Fruit & Cream recipe. I mean, isn’t that cake absolutely gorgeous? I just love, love, love it! Of course, I had to make the cake, wouldn’t you? However, I decided to use a different cake recipe (from a cookbook I own), just because it’s one that I’ve wanted to try for a while now. I did use The Kitchn’s whipped cream topping but I added gelatin to help stabilize it, just in case we ended up having to keep the cake longer than a day or two. As for the fruit part, I think any fresh fruit will be delicious on this cake. I just happened to have plenty of peaches and blueberries and that is what I used. The result? Such a delicious and beautiful cake! In fact, it was almost too pretty to eat but we managed to devour every bit. :) Happy Baking!
Butter Cake base {adapted from Bonnie Butter Cake recipe in the Gold Medal Century of Success Cookbook}
½ cup (1 stick) unsalted butter, softened
1¼ cups sugar
1 extra large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour (I use Gold Medal unbleached)
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk, room temperature
Preheat oven to 350°F. Grease and flour a 13″ x 9″ baking dish. Beat butter, sugar, egg, and vanilla on medium high until fluffy, about 4 to 5 minutes, scraping down the side of the mixing bowl occasionally. Meanwhile, in a medium bowl, stir together flour, baking powder, and salt. On low speed, add the flour mixture alternately with the milk, and continue to beat until combined. Pour in prepared baking dish, and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the baking dish on a cooling rack.
Whipped Cream topping
¼ cup water
1 (¼-oz) envelope Knox unflavored gelatin
2 cups heavy cream
½ cup sour cream
¼ cup powdered sugar
1 to 2 teaspoons vanilla extract
Pinch of salt
Place water in a small prep bowl. Sprinkle gelatin evenly onto the water, and set aside for a few minutes until all the water is absorbed. Microwave the gelatin mixture on high until melted, about 12 to 15 seconds. Stir and set aside for a moment (if it sets, just microwave the mixture again). Meanwhile, mix and whisk the heavy cream, sour cream, sugar, vanilla, and salt together (I use a stand mixer with the whisk attachment) until soft peak. Slowly pour in the gelatin mixture and continue to whisk until stiff peak. Refrigerate if not using immediately.
Fruit topping
1 quart blueberries
2 large peaches, diced
Fresh lemon juice from a ¼ lemon
1 tablespoon sugar, optional
Stir together peaches, lemon juice, and sugar (I do this about 30 minutes before I need it). Use as much fruit as you would like for the topping. When using the peaches, avoid scooping the extra liquid at the bottom of the bowl.
