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very berry & brown sugar cake
This creation was a celebration of the amazing berries
that are everywhere here in California at the
moment. An easy, all in the food processor affair
topped with a mountain of cream cheese frosting.
get out your food processor
add 4oz soft (not melted) butter,
1/4 cup canola/ vegetable oil
1 1/3 cup dk brown sugar
zest 1 lemon
pulse
add 3 eggs
1 cup buttermilk
pulse
add 2 cups SR flour
pulse
pour into a large loaf pan which has been greased and
lined.
in a bowl, mix
1 cup blueberries
1 cup blackberries
1 cup raspberries
(optional step; helps keep berries from sinking to
bottom)
mix 2 tspns icing sugar with 2 tspns cornstarch and
spinkle over the berries...toss them lightly to coat,
then scatter the berries over the top of the cake.
pop into an oven (pre-heated to 375f), give it 10 mins,
knock the heat down to 350f, then cook another 40
mins.
This is a dense, moist cake and the weight of the fruit
will sink it slightly in the middle, but it looks
gorgeous with all the colour. You will have to trust
your touch when checking 'doneness' as a cake tester
will not come out clean with all that fruit juice.
I made the frosting by putting about 8oz of cream
cheese, some orange and lemon zest, about 3 oz soft
butter and about 3 cups of icing sugar in the food
processor. You can add some orange or lemon juice to it
as well. The icing was a little soft, so I popped it
into the freezer for about 5 mins before pouring it
over the cake.
the reason I use butter and oil is that the butter
gives flavour, the oil keeps things nice and moist.
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