Cornell Cookbook #23: The Cake with a Thousand Faces

1/22/2021 6:06 pm

Thank you Sam and Henry Kelly for submitting this recipe! For more, visit the Cornell Cookbook.

This cake takes 10 minutes to prep! Sam and Henry's grandmother, Nonny, has been making this cake for forty years. Now Sam and Henry make it practically by themselves. You can use any type of frozen or fresh berry (except strawberries) and sprinkle some powdered sugar on top. It's just sweet enough and not too sweet. If you're feeling really festive, it's perfect with a scoop of ice cream. Nonny adapted the recipe from Sunset Magazine.

Prep and Cook Time: 10 minutes to mix, 1 hour to bake.

Notes: Use any juicy berry (except strawberries) or pitted cherries. Or cover surface of batter with a layer of fresh fruit slices--plum, apricot, nectarine, peach, apple, or pear.

Makes: About 8 servings.

Ingredients:

1/2 cup of butter cut into chunks

1 cup all purpose flour

1 cup plus one tablespoon granulated sugar

1 teaspoon baking powder

2 large eggs

1 cup fresh or frozen blackberries (or other fruit)

1 tablespoon powdered sugar

1. Butter and dust a 9 inch cake pan with removable rim (springform pan)

2. In a bowl, combine 1 cup sugar and 1/2 cup butter. Beat with mixer to blend. Then beat on high for 3 minutes until batter is stiff.

3. Add 1 cup flour, baking powder, and eggs to batter. Stir to combine. Then beat with mixer again for 2 minutes.

4. Scrape batter into cake pan and smooth top.

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

6. Bake on center rack at 350 degrees, about 55-60 minutes or until cake begins to pull away from rim. Run a thin knife between cake and pan. Let cool at least 10 minutes.

7. Remove rim, dust cake with powdered sugar, and serve! Yum!

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