Showing posts with label berry cake. Show all posts
Showing posts with label berry cake. Show all posts

Monday, June 26, 2017

Berry Snack Cake

Berries, berries everywhere. I have a tendency to buy too many berries. It's been a while since we had a nice snack cake around. This is one of our favorites. Honestly, it's good warm and cold, and there's a berry in almost every bite.


It's almost a dump cake, so it's a good choice if a grandchild is visiting and you want to bake. Plus, there's no long wait before you can try it. It's good after a few minutes of cooling, eaten (shh, we won't tell!) straight from the pan.

This is very versatile. I used blueberries, blackberries, strawberries, and raspberries. 

If you want to dress it up without a big hassle, sprinkle some powdered sugar on top. Or you can do what we did and top it with a dollop of whipped cream and fresh berries.



Berry Cake

1 cup milk
1 teaspoon vinegar 
1 to 1 1/2 cups mixed berries + extra fresh berries for top if desired
2 1/4 cups flour + 2 teaspoons for berries
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon mace
1 stick (8 tablespoons) unsalted butter at room temperature or softened
1 1/2 cups sugar
3 eggs at room temperature
2 teaspoons vanilla

Preheat oven to 350. Grease and flour a 9x13 baking pan.

Pour the vinegar into the milk and let stand.

Wash the berries and dry on a paper towel. Dice the strawberries (if using). Sprinkle with 2 teaspoons of flour and toss.

Combine flour, baking powder, salt, and mace in a bowl. Stir with a fork to mix, and set aside. 
 
Cream the butter with the sugar. Beat in each egg, then beat for about one minute. Add the vanilla and beat. Alternate adding the flour mixture and the milk mixture. Pour in the berries and stir. Bake 25 - 30 minutes. It should be lightly golden on top and a cake tester should come out clean.


Yummy berries!
Mix the flour, baking powder, salt, and mace.

After baking.

Whipped cream!
Is it wrong to eat this for dinner?




Monday, March 27, 2017

Berry, Berry, Berrylicious Cake!



You knew it would not be long before I baked another cake. This may be one of our favorites. It contains five cups of berries! You're guaranteed berries in every piece and almost every bite!

The original recipe gives the option of using fresh or frozen berries, so frozen should work just as well.

It makes a nice sized cake. Inspired by Double Berry Cake at Food.com, I switched it up and added all kinds of berries. It's a great way to use them up. We enjoyed it for afternoon tea every day. Even the dogs got a bite and approved.

I made a cream cheese frosting for it. Frosting fans, please note that this makes enough for a very light amount of frosting. If you're frosting crazed, you may wish to double the frosting recipe.

However, it would be equally good plain and served with a dollop of sweetened whipped cream. If you plan to serve with whipped cream instead of the frosting, sprinkle with 2 teaspoons of sugar before baking.


Berry Berry Berrylicious Cake
Inspired by Double Berry Cake at Food.com


5 cups fresh berries (blueberries, raspberries, strawberries,  blackberries)
1 tablespoon flour
2/3 cup milk (I used 2%)
1 teaspoon white vinegar
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cardamom
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla
2 teaspoons sugar, optional (if using whipped cream instead of frosting)

Soften butter and bring 4 eggs to room temperature.

Preheat oven to 350. Grease a 9x11 baking pan.

Wash the fruit, spread on a couple paper towels and dab with another paper towel to dry. Chop the strawberries into chunks. Pour all into a bowl, sprinkle with 1 tablespoon flour and turn to coat. Set aside.

Pour the vinegar into the milk and set aside.

In a bowl, mix together the flour, baking powder, baking soda, and cardamom. Stir well with a fork or whisk to combine.

Cream the butter with the sugar for five minutes until it is light in color and creamy. Beat in each egg. Alternate adding the flour and the milk in small portions. Add the vanilla and beat well. Add the fruit and stir in using the lowest possible mixer setting. Pour into prepared pan. (If serving with whipped cream, sprinkle with 2 teaspoons sugar before baking.)

Bake 50 to 60 minutes or until a cake tester comes out clean.

Cool on a rack.

Cream Cheese Frosting

4 tablespoons unsalted butter, softened
3 tablespoons (3 ounces) cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

Place butter, cream cheese, and vanilla into mixer and beat together. Slowly add the powdered sugar. Beat an additional 5 minutes for great frosting. Spread on cooled cake.


Mix the berries with a tablespoon of flour.

Mix the flour and spice.

Beat, beat, beat!

Berries everywhere!
Pretty even without frosting.

Almost a berry in every bite!