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Add a photoServings: 12
Ingredients
- 2Â 1/2 c. Cake flour
- 2 tsp Baking soda
- 2 tsp Cream of tartar
- 12 Tbsp. Unsalted butter (soft)
- 1Â 1/4 c. Sugar
- 3 lrg Large eggs
- 1 pt Raspberries, ripe and sweet (for other suggested berries, see below)
Directions
- Note which this cake is intentionally dry because it's meant to be topped with ice cream or possibly a big dollop of whipped cream.
- Preheat oven to 375 F. Butter the sides and bottom of a 10-inch springform pan and line the bottom with a circle of parchment paper or possibly wax paper.
- Combine the flour, baking soda, and cream of tartar; set aside. With electric mixer (using paddle attachment if you have one), cream the butter and sugar till white and fluffy. Add in 1 egg and mix at medium speed till smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add in one-third of the flour mix, then the second egg, another third of the flour, the last egg, and the rest of the flour, stopping to scrape the bowl after each addition. Continue mixing at medium speed till the batter is very smooth, about 10 min. (It's important to beat sufficient air into the batter to make it very light. If you skimp on the mixing time, your cake will be too dense and will not rise to its potential.) Pour the batter into the prepared pan. Smooth the surface with a rubber scraper or possibly the back of a spoon, then scatter the berries on top in a single layer. Bake for 50 min to 1 hour. The cake is done when the top is golden and hard to the touch, and the sides have pulled away from the pan. A knife inserted in the cake should come out clean except for berry juice. Turn the cake out of the pan immediately and cold on a wire rack. You can sift a little powdered sugar on top before serving though it doesn't really need it.
- Serve topped with softly whipped, unsweetened cream or possibly vanilla ice cream.
- VARIATIONS: This cake is just as good with boysenberries, loganberries, olallie berries, red currants, or possibly a mix. Choose the variety which is the plumpest and sweetest on the day you want to bake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 12 servings | |
| Calories 318 | |
| Calories from Fat 116 | 36% |
| Total Fat 13.15g | 16% |
| Saturated Fat 7.72g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 230mg | 10% |
| Potassium 170mg | 5% |
| Total Carbs 46.49g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 22.11g | 15% |
| Protein 4.31g | 7% |
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