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Recipe: Blackberry Cake

Desserts - Cakes
BLACKBERRY CAKE

1 cup plus 1 tbsp sugar, divided use
1/2 cup butter or margarine, cut into chunks
1 cup flour
1 tsp baking powder
2 large eggs
1 cup fresh or frozen unsugared blackberries*
1 tbsp powdered sugar (for garnish)

Preheat oven to 350 degrees F. Butter and flour a 9-inch 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 until well mixed, about 3 minutes. Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high until the stiff batter is well blended, about 2 minutes. 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 degree F oven just until cake begins to pull from pan rim, 55 to 60 minutes. Run a thin bladed knife between cake and pan rim. Let cool at least 10 minutes 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.

*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.

Servings: 8
Source: Sunset Magazine, May 1997
MsgID: 0219496
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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