For Father’s day, I wanted to make a berry cake for my husband because he prefers lighter desserts in the summer and really enjoys berries. I made the cake in a bundt pan. Rather than frosting it, I sprinkled powedered sugar on top and filled in berries in the middle and then served it with berries and whipped cream.
I got the original recipe from Good Things Catered but adapted it a bit.
Fresh Berry Cake
Ingredients:
2 c. plus 4 Tbsp all-purpose flour, divided
1/2 tsp baking soda
1/4 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. granulated sugar
1 Tbsp vanilla
2 eggs, at room temperature
¾ c. egg beaters
2/3 c. Fage 0% fat greek yogurt
3/4 c. blueberries
3/4 c. raspberries
Directions:
-Preheat oven to 350 degrees and prepare a bundt pan.
-In medium bowl sift together 2 c. plus 2 Tbsp flour, baking soda and salt.
-In bowl of large stand mixer with flat beater attachment, cream butter and sugar until light and fluffy, about 5-6 minutes, scraping as needed.
-Add the vanilla and beat until incorporated, about 1 minute.
-Add the eggs one at a time, beating well after each addition.
-Reduce speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour.
-Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
-In the bowl the flour mixture was in, add berries and 2 Tbsp reserved flour and toss to combine.
-Using a rubber spatula, gently fold berries into batter.
-Spoon batter into prepared pan and bake until toothpick inserted into the center comes out clean, about 50 minutes.
-Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
-Invert cake to release from pan and let cool completely on wire rack before frosting and serving.
I made the cake in a bundt pan and then sprinkled powdered sugar on top and filed the middle with strawberries and blueberries. I served it with some whipped cream.
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