I was looking for a dessert to make for dinner and stumbled across this berry cake in the May edition of Everyday Food. It looks delicious and screamed summer since berries are in season and are relatively inexpensive to buy. It was very easy to make and a tad bit on the healthier side (332 calories per serving).
This was definitely more of a breakfast style cake than an after dinner cake (although it worked). The coconut flavoring was very faint, so if you are a fan of coconut I would suggest you add maybe a teaspoon of coconut extract and/or if your a lime fan I would double the lime juice. I'm interested to make this cake again and adding coconut extract and additional lime juice... to see how the flavors blend. If your entertaining, want to bring in a nice breakfast treat for your co-workers (like I ended up doing), or just simply want a cake for breakfast this is the recipe for you!
Source: Everyday Food, May 2011
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 12
Ingredients:
1-1/2 sticks unsalted butter, room temperature, plus more for baking dish
1-3/4 cups plus 1 tbsp all-purpose flour (spooned and leveled)
2 tsp baking powder
1/2 tsp coarse salt
1 cup packaged sweetened shredded coconut
1 cup plus 1 tbsp sugar
3 large eggs
2 tsp finely grated lime zest
2 tbsp lime juice
3 cups mixed berries (such as raspberries, blackberries, blueberries)
3 tbsp amber rum or orange juice
Directions:
1. Preheat oven to 350 degrees. Butter and flour a 9-by-13 inch baking dish. In a large bowl, whisk together 1-3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in three additions, alternating with two additions buttermilk, and beat until combined. Stir in lime zest and lime juice. Pour batter into dish. Smooth top with a small offset rubber spatula.
2. In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum (*I used orange juice). Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature. (Refrigerate cooled cake, wrapped tightly in plastic, up to 5 days.)
ok - once again I am going to comment on your amazing pics - any pointers? I try but can't get mine to look this good.
ReplyDeleteVery nice cake. I'm a big fan of blueberries. I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.
ReplyDeletehttp://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-13.html
Hello from a fellow Orlando-ian! These look delicious. I love how sweet and inexpensive blueberries are right now!
ReplyDeleteI just made a blueberry cake too! You can check it out here - http://breezypinkdaisies.blogspot.com/2011/07/delicious-blueberry-buckle.html!
ReplyDeleteI'm bookmarking yours to try it out later! I loved the way mine turned out, but the coconut in your cake intrigues me! :)