Berry Butter Shortcake
This tender cake sops up the berry juices and milk or cream.
E-mail This Page to Your Friendsx
A link to %this page% was e-mailed
Ladle fresh berries onto a simple one-layer, homemade butter cake. We especially love the way this tender cake sops up the berry juices and milk or cream. The recipe is forgiving, and if the ingredients are at room temperature, the cake goes together as fast as a mix. Best of all, it's the perfect size for a two-person household.
1/3 cup sugar, preferably superfine
1/3 cup unsalted butter, at room temperature
1 large egg
1 cup flour
2 tsp. baking powder
1/3 cup milk
1/2 tsp. vanilla
sugared berries or peaches
ice cream, milk or cream
1. Spritz an 8-inch round cake pan with nonstick baking spray; set aside. Toss the berries or peaches with a little sugar and let stand for about 30 minutes.
2. Preheat the oven to 350 degrees. With a hand-held electric mixer at medium-high speed, cream the sugar with the butter until light, about 2 minutes. Add the egg and continue to mix for about 2 minutes.
3. Combine the flour, baking powder and salt. Add the vanilla to the milk.
4. Lower the mixer speed and add dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Do not overmix. With a spatula, gently spread the batter in the pan.
5. Bake until lightly golden, about 20 minutes. Cool on a wire rack for about 5 minutes. Invert onto a cake plate. When ready to serve, top with berries and their juices and ice cream, milk or cream.
Makes about 6 wedges.
Marlene Parrish writes for the Pittsburgh Post-Gazette.