Berry Cake Recipe
Description
This one-bowl Berry Cake is a tender buttery cake studded with pops of sweet fresh berries throughout. Lightly spiced with cinnamon, nutmeg and fresh lemon zest, this cake is light, fresh and warming all at once.
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Ingredients
- 8 tablespoons (113g) unsalted butter, at room temperature
- ¾ cup (150g) + 2 tablespoons granulated sugar, divided
- 1 teaspoon (5g) baking powder
- ¾ teaspoon (5g) kosher salt
- ½ teaspoon grated fresh nutmeg
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon (packed) grated lemon zest
- 1 cup (130g) all-purpose flour*
- 1 cup (140-150g) fresh berries (diced if large), such as strawberries and blueberries
- ¼ teaspoon ground cinnamon
Instructions
- Heat oven to 350°F (177ºC) with rack set in middle position. Lightly grease a 9-inch round pan (or 8-inch square pan); line bottom of pan with parchment paper.
- In a stand mixer fitted with paddle attachment, beat together 8 tablespoons butter, ¾ cup (150g) sugar, 1 teaspoon baking powder, ¾ teaspoon salt and ½ teaspoon nutmeg on medium speed until smooth, about 1 minute; scrape down sides of bowl.
- Beat in 2 eggs, one at a time, scraping down bowl after each addition.
- Stir in 1 teaspoon vanilla and ½ teaspoon lemon zest. With mixer on low speed, gradually add 1 cup (130g) flour until a stiff batter is formed. Scrape down sides of bowl and give batter a few mixes by hand to ensure no pockets of dry flour remain.
- Spread batter into prepared pan. Sprinkle 1 cup berries evenly over top. Combine remaining 2 tablespoons sugar and ¼ teaspoon cinnamon and sprinkle over fruit.
- Bake cake until a toothpick inserted in center comes out clean and top of cake is light golden brown, 35–40 minutes. Transfer to a wire rack and cool, in pan, for 10–15 minutes.
- Run a paring knife or offset spatula around edges of pan to loosen cake. Place a wire rack over top of pan and gently flip pan to release cake. Place a second wire rack on top of cake and flip again so top is facing up. Serve warm or at room temperature.
Notes
*This recipe can be made with whole wheat flour, but keep in mind the cake will be a bit more dense and moist. Swap the all-purpose flour for 1 cup whole-wheat flour (135g) and use slightly less berries (about ¾ cup or 112 grams).
Instructions for using frozen berries: Bake cake batter for 10 minutes (without the fruit). Remove pan from oven and arrange 1 cup (125g) frozen berries over top; sprinkle with cinnamon sugar. Bake until a toothpick inserted in center comes out clean and top of the cake is light golden brown, 40–45 minutes. Do not thaw the berries. Cut large berries into 1/2-inch chunks—not fun but possible with a sharp chefs knife.
For the best texture, make sure eggs and butter are at room temperature before making the batter.
Do not add more berries than called for or the cake will come out stodgy.
Storage: Store leftovers tightly wrapped in plastic or in a zipper-lock bag at room temperature for 1 day or in refrigerator for up to 3 days.
Nutrition
Serving: 1 sliceCalories: 284kcalCarbohydrates: 35gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 123mgSodium: 184mgFiber: 1gSugar: 23g
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