While this cake visually reminds us of one of our favorites, the clafoutis, the flavor is deliciously different. We absolutely adore fresh berries, so making them the focal point of our dessert really seemed like the only way to do them justice; when the natural product you’re working with is this good, you don’t need anything fancy to spruce it up just something yummy and simple to highlight the great stuff you’re already working with! Here, the berries really don’t need a lot of bells and whistles, just a perfectly buttery cake that’s sweet without being cloyingin this case, less is more, and we know you’ll be wanting more after you take your first bite!
Berry Butter Cake
Yield: 10-12 servings
- 6 cups mixed berries (raspberries, blueberries, blackberries, etc.)
- 4 eggs
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/3 cup heavy cream
- 2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- Preheat oven to 350º F and grease a 9×13-inch baking dish with butter or non-stick spray.
- Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then let cool.
- In a large bowl or mixer, beat together eggs, sugar and salt until lightened in color, and thick and ribbon-y. 4-6 minutes.
- Mix in baking powder, vanilla extract and lemon zest.
- Fold in cooled butter and heavy cream mixture until just incorporated.
- In batches, gradually add flour to batter and mix until just incorporated, then carefully fold in 5 cups mixed berries.
- Pour batter into greased baking dish and top with remaining berries.
- Place in oven and bake for 50-60 minutes, or until toothpick inserted in center comes out clean.
- Remove from oven and let cool at least 15 minutes.
Note: to remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down or right side up.
Recipe adapted from Epicurious