This was the first dessert I ever made in our first apartment. I remember making it often, always served with a berry coulis. I made it again recently, and I was surprised that it wasn’t easier to do! I don’t remember all the long mixing and the heating, and I think I underbaked it a bit…even though my toothpick came out clean, the middle seemed gummy. But the edges were crisp and the texture was great for soaking up all that wonderful berry juice.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 eggs
- 1 cup sugar
- 1/2 cup milk
- 2 tablespoons butter or margarine
Preheat oven to 350Â°F. Coat a 9x9x2-inch pan with cooking spray; set aside. Stir together flour and baking powder; set aside.
In a mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or till thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or till light and fluffy. Add the dry mixture; beat on low to medium speed just till combined.
In a small saucepan heat and stir milk and butter till butter melts; add to batter, beating till combined. Pour batter into prepared pan.
Bake for 20 to 25 minutes or till a wooden toothpick comes out clean. Cool cake in pan on a wire rack. Serve with Berry Sauce.
Makes 9 servings.
Source: Better Homes & Gardens New Cookbook
1 (16-ounce) bag frozen mixed berries
1/4 cup powdered sugar
Juice of 1 lemon
Thaw berries in refrigerator or at room temperature. Add sugar and lemon juice, and toss until combined. You can also puree the berries in a food processor at this point for a smoother sauce. For an even smoother sauce, push the pureed berries through a sieve.