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

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