I love desserts with the berries, especially crumbles. Since I'd not tried making a mixed berry cake before, I set out to rectify the oversight with this simple berry cake, flavored with cardamom and some crunchy turbinado sugar sprinkled on top.
Adapted from A Piece of Cake! Ingredients:
- 1.5 cups all purpose flour
- 1 cup sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 eggs, at room temperature
- 2/3 cup yogurt
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon grated lemon zest
- 1.5 cups mixed berries - raspberries and blueberries
- 2 tablespoons turbinado sugar
- 1 teaspoon freshly powdered cardamom
- Butter and flour a 9-inch springform pan. Preheat oven to 400 F
- Mix all dry ingredients - flour, baking soda, and baking powder
- In a wide bowl, cream the butter until soft. Add sugar and beat until soft and creamy
- Add the eggs and beat until incorporated
- Add half the yogurt, lemon zest, and vanilla extract. Beat gently until mixed
- Add half the dry ingredients and mix with a spatula until combined
- Add the remaining yogurt and mix with a spatula
- Add remaining dry ingredients and mix with a spatula
- Transfer the batter to the prepared pan
- Randomly distribute the berries on top
- Mix the cardamom powder with turbinado sugar, and sprinkle on top of the batter/berries
- Bake for 30 minutes or until a cake tester comes out clean
- Cool the cake in the pan by placing on a wire rack for 15 minutes. Then loosen the edges by running a knife around the edges. Remove the springform attachment and serve the cake as is
This is a light and aromatic dessert that goes well with coffee or ice cream (or both!)
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