One-Bowl No-Mixer Cakes: Vanilla with Fresh Berries
Yummy dense vanilla cake laced with blackberries and raspberries from local growers. And you didn't even have to get the mixer out. Tossing the berries with some flour before adding them to the batter will stop them from sinking to the bottom of the cake during baking.
- 5 tablespoons butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2/3 cup milk (or buttermilk)
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1/2 t salt
- 1/2 t baking soda
- 1 pint fresh berries (you could also use frozen)
Preheat oven to 350°.
Coat an 8- or 9-inch round pan with vegetable oil or butter. I like to use a springform pan for this recipe, but it's not necessary.
Put the melted butter in a mixing bowl. Add granulated sugar, stirring with a whisk. Add eggs, 1 at a time; stir well each time. Stir in milk, extracts and flour; stir well.
Add flour, stirring just until blended (do not overstir).
Toss the berries with some extra flour. Fold them into the batter. Spoon mixture into prepared pan, spreading evenly.
Bake at 350° for 30-35 minutes or until lightly browned and a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar if you like. Cut into wedges.