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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired. Ingredients:
2 cups fresh blueberries, rinsed |
2 cups fresh raspberries, rinsed |
1 1/4 cups granulated sugar |
4 large eggs |
1 tablespoon olive oil |
1 tablespoon grated orange peel |
1 teaspoon vanilla |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
powdered sugar |
Directions:
1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
2. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
3. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.
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