Triple Berry Butter Cake

From 12 Tomatoes adapted from an Epicurious recipe. Similar to a clafoutis.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 6  cups mixed berries (raspberries, blueberries, blackberries)
• 4  eggs
• 3  cups all-purpose flour
• 1 1⁄2 cups sugar
• 1  cup unsalted butter, softened (2 sticks)
• 1⁄3 cup heavy cream
• 2  teaspoons baking powder
• 1 1⁄2 vanilla extract
• 1  teaspoon  freshly grated lemon zest
• 1⁄2 teaspoon salt

Directions

1. Preheat oven to 350 degrees and butter a 9X13" baking dish.
2. Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
3. In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
4. Mix in baking powder, vanilla, and lemon zest.
5. In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
6. Pour batter into greased baking dish and top with remaining berries.
7. Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
8. Remove from oven and let cool at least 15 minutes.
9. To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.