Summer Berry Birthday Cake - Erin


This was originally on Smitten Kitchen (here), the night before my boyfriend's birthday, and I hadn't come up with any cake ideas yet, so I was very excited to find it!  We just decided to change it by throwing a whole bunch of different berries in it, where the version she has was just strawberries.  Both were awesome, I just like the variety of berries in this version.  The fruit on top makes these delicious pockets of melted berries throughout the cake.  The only problem is that they're quite deadly right out of the oven, since they're basically little pits of molten fruit!  I don't like to wait patiently for my food to cool...  But burnt tongue and all, this cake was perfect, especially in the summer (or whatever awful season this is that we're experiencing instead).  Delicious!

what you will need

6 Tbsp unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup plus 2 Tbsp granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 cup strawberries, hulled and halved (or quartered if they're big)
1 cup raspberries
1 cup blackberries
1 cup blueberries


Preheat oven to 350 F and butter a 10-inch pie pan.

Whisk flour, baking powder and salt together in a small bowl.  In a bigger bowl, beat butter and sugar together until fluffy, about 3 minutes.  Mix in the egg, milk and vanilla.  Add the dry mix in a little bit at a time, until it's just smooth.

Pour into the pie pan, although "pour" might not be the right word, because mine definitely had more of a "plop."  Arrange the fruit on top of the batter, with the strawberries cut side down.  It will be a tight fit for all of the fruit, so pack it in fairly tight, then sprinkle the remaining 2 Tbsp of sugar over the berries.


Bake for 10 minutes at 350F, then reduce the temperature to 325F and bake until just golden brown, and a toothpick comes out with no wet cake batter.  Mine took about an hour.  Let it cool, and then slice and serve it with whipped cream.  So good!

From Smitten Kitchen 

Comments

  1. AnonymousOctober 11, 2017 at 6:07 PM

    Thanks for every other informative site. The place else may just I get that kind of information written in such an ideal means? I have a venture that I’m just now operating on, and I have been on the look out for such information. birthday cakes montgomery al

    ReplyDelete

Post a Comment

Popular posts from this blog

The Orange Sauce (aka Crack Sauce) - Cathy

Image
So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here --and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe! As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It...
Read more

Grilled Lemon Chicken Salad - Erin

Image
I've just been out of town, which means my boyfriend has only stayed alive thanks to Del Taco and Burger King.  When I came home he requested "something light" for dinner, so this popped into my head.  It's a delicious, fresh-tasting, crunchy, lemony salad from Barefoot Contessa.  Our mom was introduced to it by her friend Liz Owens, and our mom gives her great credit for finding such a fabulous and aesthetically pleasing salad!  Erik gives it credit for being "really, really good." what you will need
Read more

Buttery Snickerdoodle Cake - Erin

Image
  This amazing deliciousness is from the Smitten Kitchen cookbook by Deb Perelman ( here ) and I recently made it to take to a Superbowl party where it very quickly vanished.  It's basically like a giant snickerdoodle that's cooked perfectly so it's chewy and gooey and amazing!  My only alteration was that I did more of the cinnamon sugar topping because it's so delicious, so you could scale that back if you want. what you will need cookie base: 8 Tbsp unsalted butter , room temperature 1 1/2 cups flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp table salt 3/4 cup sugar 1 large egg 1/4 cup milk gooey layer: 1/4 cup corn syrup 1/4 cup half-and-half 1 Tbsp vanilla extract 12 Tbsp butter , room temperature 1 cup sugar 1/4 tsp table salt 1 large egg 1 1/4 cups flour topping: 3 Tbsp sugar 2 tsp ground cinnamon
Read more