This is a great little cake. Berries, peaches, pears... all are good. I use this a few times each summer. One peach fills the top of the cake. I sometimes remember to sprinkle a little cinnamon on top too. Yum! I cut this out of Sunset Magazine when it was first published in May 1997.
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Amount per serving
- Calories: 301
- Calories from fat: 39%
- Protein: 3.5g
- Fat: 13g
- Saturated fat: 7.9g
- Carbohydrate: 43g
- Fiber: 1.3g
- Sodium: 199mg
- Cholesterol: 85mg
- 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
- 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.
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.
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