Berry Pudding Cake
James Carrier
This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired.
How to Make It
Step 1
1
In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
Step 2
2
In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
Step 3
3
Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.
Ingredients
2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1/4 cups granulated sugar
4 large eggs
1 tablespoon olive oil
1 tablespoon grated orange peel
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
Directions
Step 1
1
In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
Step 2
2
In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
Step 3
3
Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.
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