| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Cakes, Fruit | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Butter or margarine; about, cut into chunks |
| 1 | c | Flour; approximately |
| 1 | c | Plus 1 tbsp sugar; approximately |
| 1 | ts | Baking powder |
| 2 | lg | Eggs |
| 1 | c | Fresh or frozen unsugared blackberries |
| 1 | tb | Powdered sugar |
INSTRUCTIONS
Butter and flour a 9" cake pan with removable rim. In a bowl combine 1 cup sugar and 1/2 cup butter. Slowly beat with a mixer to blend, then beat on high speed til well mixed, about 3 mins. Add 1 cup flour, baking powder and eggs. Stir to combine, then beat on high til the stiff batter is well blended, about 2 mins. Scrape batter into cake pan and spread top smooth. Scatter berries evenly over batter. Sprinkle fruit with 1 tbsp sugar. Bake on the center rack of a 350@ oven just til cake begins to pull from pan rim, 55 to 60 mins. Run a thin bladed knife between cake and pan rim. Let cool at least 10 mins or, if making ahead, wrap cake airtight when cool and let stand at room temp up to 1 day. Remove pan rim, dust cake with powdered sugar and cut into wedges. NOTES : Use any juicy berry (except strawberries) or pitted cherries. Or cover surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple or pear. Recipe by: Sunset Magazine May '97 Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 23, 1998
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