| Berries & Cream Cake
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| 1 1/2 cups All-Purpose Flour 1/2 cup granulated sugar 1/2 cup (1 stick) butter or margarine 1 1/2 teaspoons baking powder 1 egg 2 teaspoons vanilla 1 quart berries 2 cups (1 pint) sour cream 1 egg 1/2 cup granulated sugar 2 teaspoons vanilla
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| In a medium-sized mixing bowl, combine the flour, sugar,
butter or margarine, baking powder, egg and vanilla. Beat till combined;
the mixture will be very stiff, and you may need to knead it together by
hand at the very end. Lightly grease a 10" springform or removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough. In a small bowl, beat together the sour cream, egg, sugar and vanilla. Spread this mixture atop the berries. Place the pan in a preheated 350°F oven and bake the cake for 1 hour, or until the edges are lightly browned. Remove the cake from the oven and cool to room temperature. Serve immediately, or refrigerate until ready to serve. Yield: 16 servings |