Blackberry Cake

recipe
This decadent cake works with just about any juicy berry, so make it your own. Make this cake recipe when you need to take a dessert to a friend or dinner party; you can make it up to one day ahead.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 301
Caloriesfromfat 39 %
Protein 3.5 g
Fat 13 g
Satfat 7.9 g
Carbohydrate 43 g
Fiber 1.3 g
Sodium 199 mg
Cholesterol 85 mg

Ingredients

About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
About 1 cup all-purpose flour
About 1 cup plus 1 tablespoon granulated sugar
1 teaspoon baking powder
2 large eggs
1 cup fresh or frozen unsugared blackberries
1 tablespoon powdered sugar

Preparation

1. Butter and dust with flour a 9-inch cake pan with removable rim.

2. In a bowl, combine 1 cup granulated sugar and 1/2 cup butter. Slowly beat with a mixer to blend, then beat on high speed until well mixed, about 3 minutes.

3. Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.

4. Scrape batter into cake pan and spread top smooth.

5. Scatter berries evenly over batter. Sprinkle fruit with 1 tablespoon granulated sugar.

6. Bake on the center rack of a 350° oven just until cake begins to pull from pan rim, 55 to 60 minutes. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 minutes or, if making ahead, wrap cake airtight when cool and let stand at room temperature up to 1 day.

7. Remove pan rim, dust cake with powdered sugar, and cut into wedges.

Note:

Use any juicy berry (except strawberries) or pitted cherries. Or cover the surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple, or pear.

May 1997
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