Author Notes
Okay, I can't help it, I like fruit best when it's baked into a cake. I've been making quite a few cakes with fruit these past few weeks that I've been staying at a rented house on a lake with my family. The pans and ingredients I have to work with are limited, thus my recent contributions have been somewhat similar. I apologize for that. Tomorrow I go home where I will cook the way I usually do. That means lots of grilled fish and vegetables--and spaghetti! Can't wait! —Giulia Melucci
Ingredients
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2 cups
mixed berries (strawberries, blueberries, raspberries, blackberries)
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1 1/2 cups
all purpose flour
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1 cup
sugar
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1/4 teaspoon
salt
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1 teaspoon
baking soda
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1/2 cup
butter, melted and cooled slightly
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1/2 cup
sour cream
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2
eggs, slightly beaten
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zest of one lemon
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powdered sugar for dusting
Directions
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Preheat oven to 350 degrees. Generously grease a nine-inch cake pan
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Wash berries, hull and quarter strawberries.
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Mix dry ingredients in a large bowl, add wet ingredients, gently fold in berries and lemon zest. Spread batter into prepared pan.
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Bake for 45 - 50 minutes, until top of cake is springy to the touch and a cake tester emerges clean. Cool in pan for 10 minutes. Invert onto plate to cool completely. Serve with a dusting of powdered sugar and a side of whipped cream or ice cream.
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