Wednesday, June 21, 2006

Berries and Cream Cake

This impressive-looking cake can be made with blueberries, raspberries, black raspberries, wild strawberries -- just about any kind of berry you go out and pick on a sunny summer afternoon.

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine
1 1/2 teaspoons baking powder
1 egg
2 teaspoons vanilla
1 quart berries
2 cups (1 pint) sour cream
1 egg
1/2 cup granulated sugar
2 teaspoons vanilla

In a medium-sized mixing bowl, combine the flour, sugar, butter or margarine, baking powder, egg and vanilla. Beat till combined; the mixture will be very stiff, and you may need to knead it together by hand at the very end.

Lightly grease a 10-inch springform or removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough.

In a small bowl, beat together the sour cream, egg, sugar and vanilla. Spread this mixture atop the berries.

Place the pan in a preheated 350°F oven and bake the cake for 1 hour, or until the edges are lightly browned. Remove the cake from the oven and cool to room temperature. Serve immediately, or refrigerate until ready to serve. Yield: 16 servings.

Nutrition information per serving (1 piece, 1/16 of cake, 99g): 221 cal, 12g fat, 3g protein, 14g complex carbohydrates, 1g dietary fiber, 61mg cholesterol, 146mg sodium, 75mg potassium, 5mg vitamin C, 1mg iron, 77mg calcium, 54mg phosphorus.

©2004 The King Arthur Flour Company, Inc. All Rights Reserved.

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