This dessert is the epitome of summer.
You could put any fruit that is currently in season on top and I’m sure it would still be magical.
Right now, I’m so obsessed with peaches. If I made it tomorrow the whole thing would just be covered in peaches.
You wouldn’t even be able to tell that there was anything underneath my massive mound of peaches piled in a 9×13 pan.
Actually, that sounds amazing.
The amount of peaches that I have personally consumed since peach season came on would be really embarrassing to a normal person.
I’m just proud of it.
There is a reason we eat cake for birthdays.
It’s because cake is delicious. Cake is happy. And according to Papa Steed, all of my cakes smelled funny on my birthday.
Imagine tiny Taylor. There I am, so cute, so adorable, so innocent.
There I sit, surrounded by friends and family. All the lights are turned off, the only source of light from the few candles standing a top my cake. Everyone sings the “Happy Birthday” song and at the end of it I squeeze my tiny eyes closed as hard as I can and make a wish with all of my heart.
My wish was probably that I could have more cake after this cake was gone.
Or for a pony. Or more Lisa Frank notebooks.
I obviously haven’t changed much over the years.
Anyway, back to the early nineties. Famous Julie removes all of the candles from my cake.
Then before we can dig in here comes Papa Steed with his infamous words: “Sweet girl, your cake smells funny!”
In my desperate attempts to sniff out the culprit behind the strange smell of my cake, my face is pushed into the frosting.
In my view, there sat my beautiful, perfectly frosted cake and then … BLACKNESS. Have you ever almost been suffocated in cake? There’s no other way that I would rather go.
Honestly, it’s one of my favorite childhood memories. I’m sure Papa Steed will gladly carry on the proud tradition with his grand babies.
- 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
- 2 cups heavy cream
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- Pinch salt
- 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 9x13-inch pan by spraying it with non-stick spray.
- Use a stand mixer to beat the softened butter and sugar together until light and fluffy, then add the eggs and beat until fully incorporated and creamy. Beat in the flour, salt, baking powder, and finally the milk and vanilla. Mix the cake batter on low for 30 seconds, then medium/high for another 3 minutes. Pour into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean. Once done baking, 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 served.
Let them eat cake.