BERRIES-N-CREAM CAKE

I might have a bias here, but this bouncy and light (and fruity) cake is one of my favorite spring bakes. Not only is it pretty, you’ll love the creamy vanilla and slightly tart flavor in combination with sweet berries—like cool cream poured over berries but in comforting, cake form. It’s not ultra-heavy and not too sweet…just right.

Notes: Neutral oil is organic canola. Sour cream is Daisy Light.

BERRIES-N-CREAM CAKE

Ingredients: 1/2 cup sour cream, 1/2 cup neutral oil, 1 (scant) cup sugar, 2 eggs at room temperature, 1 tsp. vanilla extract or paste, 1 1/2 cups all-purpose flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/4 tsp. sea salt, 2 cups fresh berries (I used raspberries and blueberries).

For the topping: 1 tbsp. melted butter, 2-3 tsp. sugar.

Makes one 9-inch loaf cake.

1. Preheat/Make the batter: Preheat the oven to 350* F. Grease and line a standard loaf pan (9-inch) with parchment paper. In a large bowl, whisk together the sour cream, oil, and sugar. Add in the eggs and vanilla and whisk to combine. Measure the flour, baking powder, baking soda, and salt into a separate bowl then dump all at once into the egg mixture. Stir until just combined.

2. Add the berries and bake: Shake the berries with a teaspoon or so of flour to keep them from sinking to the bottom. Fold gently into the batter, reserving a few for the top. Spoon batter into the baking pan. Top with extra berries and bake for 1 hour, or until golden and the sides have pulled away. (You can also do the toothpick test.) Remove.

3. Butter/Sugar topping: Finish the cake by brushing with melted butter while still warm. Sprinkle over sugar. Store at room temperature up to three days.

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