| 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
A Message from our Provider:
“God is glorified by a thankful heart.”