There is no better way to celebrate the start of summer than with the first berries from the farmer’s market! A gorgeous mix of red cherries and berries top this soft, buttery cake that can be eaten any time of day or night.
Makes one 9″ cake, 8-10 servings
Ingredients
1/3 cup (75g) butter, cubed
1/2 cup (100g) granulated sugar
Pinch of salt
1 cup red cherries, pitted and halved
1/2 cup strawberries, sliced a scant 1/4″ thick
1/2 cup raspberries and/or blackberries
1/2 cup (115g) butter, softened
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar, packed
1 1/2 tsp. vanilla extract
1/4 tsp. almond extract
2 eggs, at room temperature
1/3 cup (80g) sour cream
1 1/2 cups (180g) flour
1 tsp. baking powder
1/2 tsp. salt
Instructions
- Preheat the oven to 350° F. Spray a 9-inch light-colored cake pan liberally with nonstick cooking spray. Set aside.
- Place the cubed butter in a small saucepan and set it over medium heat. Once the butter is melted, add the brown sugar and salt, and stir to combine. Cook the mixture, stirring regularly, until the sugar is fully dissolved and it begins to gently bubble. Remove the pan from the heat.
- Pour the sugar mixture into the cake pan, coaxing it to evenly coat the bottom. Arrange the cherries and berries in a single layer in the bottom of the pan. Set the pan aside while preparing the cake batter.
- Place the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
- Add the flour, baking powder, and salt to the bowl. Beat the mixture on low until a smooth, medium-thick batter forms.
- Scrape the batter into the pan over the fruit and smooth the top to evenness. Transfer the pan to the middle rack of the preheated oven.
- Bake the cake for 37-42 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cake to cool in the pan for 10-15 minutes, but no longer. This timing is important to ensure the cake and topping release cleanly. Run a butter knife between the edge of the cake and the pan. Swiftly turn the cake onto a large serving plate, then gently lift off the pan.
- Allow the cake to cool for about 1 hour before slicing and serving.
