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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.
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