Yields Makes 8 servings
This decadent cake works with just about any juicy berry, so make it your own. Make this cake recipe when you need to take a dessert to a friend or dinner party; you can make it up to one day ahead.

How to Make It

Step 1
1

Butter and dust with flour a 9-inch cake pan with removable rim.

Step 2
2

In a bowl, combine 1 cup granulated sugar and 1/2 cup butter. Slowly beat with a mixer to blend, then beat on high speed until well mixed, about 3 minutes.

Step 3
3

Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.

Step 4
4

Scrape batter into cake pan and spread top smooth.

Step 5
5

Scatter berries evenly over batter. Sprinkle fruit with 1 tablespoon granulated sugar.

Step 6
6

Bake on the center rack of a 350° oven just until cake begins to pull from pan rim, 55 to 60 minutes. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 minutes or, if making ahead, wrap cake airtight when cool and let stand at room temperature up to 1 day.

Step 7
7

Remove pan rim, dust cake with powdered sugar, and cut into wedges.

Ingredients

  About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
  About 1 cup all-purpose flour
  About 1 cup plus 1 tablespoon granulated sugar
 1 teaspoon baking powder
 2 large eggs
 1 cup fresh or frozen unsugared blackberries
 1 tablespoon powdered sugar

Directions

Step 1
1

Butter and dust with flour a 9-inch cake pan with removable rim.

Step 2
2

In a bowl, combine 1 cup granulated sugar and 1/2 cup butter. Slowly beat with a mixer to blend, then beat on high speed until well mixed, about 3 minutes.

Step 3
3

Add 1 cup flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 minutes.

Step 4
4

Scrape batter into cake pan and spread top smooth.

Step 5
5

Scatter berries evenly over batter. Sprinkle fruit with 1 tablespoon granulated sugar.

Step 6
6

Bake on the center rack of a 350° oven just until cake begins to pull from pan rim, 55 to 60 minutes. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 minutes or, if making ahead, wrap cake airtight when cool and let stand at room temperature up to 1 day.

Step 7
7

Remove pan rim, dust cake with powdered sugar, and cut into wedges.

Blackberry Cake