Berry Pudding Cake

James Carrier
This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired.

Yield:

Makes about 8 servings

Recipe from

Nutritional Information

Calories 275
Caloriesfromfat 15 %
Protein 5.3 g
Fat 4.6 g
Satfat 1 g
Carbohydrate 54 g
Fiber 2.7 g
Sodium 167 mg
Cholesterol 106 mg

Ingredients

2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar

Preparation

1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.

2. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.

3. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Note:

Gemma Sanita Sciabica, Modesto, California,

August 2003