Berries and Cream Sheet Cake
Summer is time for simple desserts that can adapt to what is fresh and in season, and this one fits the bill. This moist sour cream cake is deeply flavored with vanilla and a bit of almond extract, and baked to the perfect texture that can stand up to a generous topping of berries and cream. The whipped cream topping is accentuated with a bit of cream cheese, which adds tang and also body, keeping the cream nice and billowy even if it sits for a little while. Top the cake with whatever berries look best at the market and get creative with the design. You can arrange the fruit in concentric circles, waves or totally randomly, and the results will be stunning.
- Preparation:
- Cooking:
- Total:
- Serves: 16 persons
Ingredients
- ¾cup/170 grams unsalted butter (1 1/2 sticks), melted, plus more for greasing the pan
- 1 ½cups/300 grams granulated sugar
- 3large eggs
- 1tablespoon finely grated lemon zest (from one large lemon)
- 1 ½cups/360 grams sour cream
- ¼cup/60 milliliters neutral oil (such as canola or grapeseed)
- 1tablespoon vanilla extract
- 1teaspoon almond extract (optional)
- 1 ½teaspoons kosher salt (such as Diamond Crystal)
- 1tablespoon baking powder
- 1teaspoon baking soda
- 2 ½cups/320 grams all-purpose flour
- ½cup/113 grams cream cheese, softened
- 2tablespoons granulated sugar
- 2teaspoons vanilla extract
- 1cup/240 milliliters heavy cream, cold
- 4cups assorted berries (any combination of raspberries, blueberries, blackberries and sliced strawberries), for decorating
Instructions
Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line it with a piece of parchment paper that hangs over the two long sides.Step 2
Prepare the cake: In a large bowl, combine the sugar, eggs and lemon zest. Whisk vigorously until foamy and slightly pale, about 2 minutes. Add the 3/4 cup/170 grams melted butter, the sour cream, oil, vanilla extract, almond extract (if using) and salt; whisk until smooth. Then, whisk in the baking powder and baking soda. Using a flexible spatula, fold the flour into the mixture until no white streaks remain. (The mixture may be a little lumpy.)Step 3
Pour the batter into the prepared pan, spreading evenly, and bake until puffed and golden and a skewer inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a rack to cool completely.Step 4
When the cake is cool, make the topping: In a large bowl, whisk together the cream cheese, sugar and vanilla extract until smooth. Slowly stream in the heavy cream while whisking constantly, and continue to whisk until soft peaks form, about 5 minutes.Step 5
Use the parchment paper to transfer the cake from the pan to a serving platter. Remove the parchment, top the cake with the cream cheese whipped cream, and arrange the berries over the cream. Serve immediately. The cake will keep well at room temperature for about 4 hours, any longer and it should be covered and refrigerated.