Recipe by Lvs2Cook
This cake is easy to make and can be used for dessert or for brunch.
Top Review by zeldaz51
This is one of my favorite cakes. It was published in Bon Appetit in April of 1991 and was contributed by Barbara Steinberg, of Syracuse, New York. It's written as it was published and there are no missing ingredients, as I've checked it against the copy posted on the Epicurious web site and my own copy. I've never had a problem using the recipe as written, the texture is light and fluffy for me, so I'm not sure what trhe previous reviewer might have had a problem with. One thought is that the flour needs to be measured by spooning and leveling, not by dipping the measuring cup into it, which packs it too much. It goes together pretty quickly and the combination of berries in it is delicious!
- 1 cup sugar
- 2⁄3 cup flour
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄2 cup butter
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup unsalted butter, room temperature
- 1 1⁄2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 cup fresh blueberries or 1 cup thawed frozen blueberries
- 1 cup fresh raspberries or 1 cup thawed frozen unsweetened raspberries
Directions See How It's Made
- For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
- For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
- Sift flour, baking powder and salt into medium bowl.
- Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
- Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
- Combine berries in small bowl.
- Pour half of batter into prepared pan.
- Spoon berries over.
- Spread remaining batter over berries.
- Sprinkle with topping.
- Bake until tester inserted in center comes out clean, about 1 hour.
- Cut into squares.