James Beard’s Huckleberry Cake
James Beard’s Huckleberry Cake
Ingrediënten
Makes: 8 To 9 Servings
- Butter And Flour For Prepping The Pan
- 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
- 1 Cup Granulated Sugar
- 3 Large Eggs
- 2 Cups All-Purpose Flour Sifted
- 2 Teaspoons Baking Powder
- Pinch Of Salt
- 1 To 1½ Cups Fresh Huckleberries Or Blueberries See Cake Notes
- 1 Teaspoon Vanilla Extract
- Sweetened Whipped Cream For Serving If Desired
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
- Lightly Grease And Flour An 8″ Square Metal Baking Pan With Butter, And Shake Out The Excess Flour.
- Set The Pan Aside.
- Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
- Add The Eggs, One At A Time, Blending On Low Until Just Combined.
- Remove 2 Tablespoons Of The Flour And Set Aside.
- Sift Together The Remaining Flour, Baking Powder, And Salt In A Small Bowl, And Fold This Into The Creamed Mixture.
- Toss The Reserved Flour With The Berries, And Fold Them Into The Batter Along With The Vanilla.
- Turn The Batter Into The Prepared Pan, And Smooth The Top.
- Place The Pan In The Oven.
- Bake The Cake Until The Top Is Deeply Browned And A Toothpick Inserted In The Center Comes Out Clean, 38 To 42 Minutes.
- Remove The Cake From The Oven, And Place It On A Wire Rack To Cool For 20 Minutes.
- Slice And Serve With The Whipped Cream, If Desired.
