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Berry Pudding Cake





Yields
Makes about 8 servings

This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired.

Berry Pudding Cake




James Carrier
 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 275Calories from Fat 15
% Daily Value *
Total Fat 4.6g8%

Saturated Fat 1g5%
Cholesterol 106mg36%
Sodium 167mg7%
Total Carbohydrate 54g18%

Dietary Fiber 2.7g11%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.