James Carrier
Yield
Makes about 8 servings

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

How to Make It

Step 1

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

Step 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.

Step 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.

Ratings & Reviews

loristeiner's Review

travel20
July 28, 2013
Fantastic using peaches instead of berries! Wrong time of year for fresh picked berries so I used what was available at our farmer's market this week. I will use this for any type of fresh fruit.

travel20's Review

loristeiner
June 22, 2009
Made the recipe for Father's day and got rave reviews. Used 4 cups mixed blackberries, raspberies and blueberries. Easy and delicious.