Desserts
For the cake::
1/3 cup Butter, softened
1 cup Sugar
2 ea Eggs, large
1-1/2 cup Flour
2/3 tsp Salt
2-1/3 tsp Baking powder
5/6 cup Milk, whole
1-1/2 tsp Vanilla
For the cream::
2 cup Heavy (whipping) cream
1/2 cup Sour cream
1/4 cup Powdered sugar
1 pinch Salt
For the fruit::
2 ea Peaches
1 ea Banana
3/4 cup Sliced strawberries
1/2 cup Blueberries
Adapted from thekitchn.com by BBF, August, 2024. Cake portion has been cut to 2/3 of original recipe to have a more favorable ratio of cream to cake.
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.