What, what? Back to normal? Hardly. I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you. A bit of a backlog if you will. Last night I chose to edit photos instead of finishing my essay for grad school, wise choice! Photos for five different recipes are complete.
I’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam. Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.
This berry cake is a must make with the last of the season’s fresh berries! It is easy, moist, tender, and delicious. The cake is so soft and all the berries are juicy and fresh. Make this cake this weekend, trust me!
One Year Ago – Greek Quinoa Salad
Berry Pudding Cake
Adapted from Bake or Break
Yield – 16 pieces
4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)
1 + 1/4 cup sugar, divided
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon olive oil
1 tablespoon (1 lemon) lemon zest
1 teaspoon vanilla extract
- Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
- Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar. Spread evenly in the prepared pan.
- Whisk together the flour, powder, and salt in a small bowl. In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
- Spread the batter over the berries evenly. Bake for 35-40 minutes or until set.
- Let cool and dust with powdered sugar before serving.