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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 15%
  • Protein: 5.3g
  • Fat: 4.6g
  • Saturated fat: 1g
  • Carbohydrate: 54g
  • Fiber: 2.7g
  • Sodium: 167mg
  • Cholesterol: 106mg

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. 1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
  2. 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. 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.
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