Late Summer Berry Torte

I'm not sure what drew me to this recipe, but I'm a sucker for any kind of berries. It doesn't hurt that the batter is quick and easy to throw together. I wasn't sure if Andrew would like it, since he doesn't typically love fruit-based desserts, but he loved this. It's a very easy cake to love and would go great with some whipped cream or ice cream. If you have berries in your fridge, you have everything you need to make this now!

Late Summer Berry Torte
(Recipe from King Arthur Flour)

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup (149 grams) granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tsp vanilla extract
  • Zest of 1/2 lemon
  • 1 cup (120 grams) all-purpose flour
  • 1 1/2 to 2 cups fresh or frozen berries (I used 1 cup blueberries and 1 cup blackberries)
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon

  1. Preheat oven to 350 degrees F. Lightly grease an 8" or 9" square pan, or 9" or 10" round pan. 
  2. In a medium bowl or stand mixer, beat together the butter, 3/4 cup sugar, baking powder, and salt until smooth. 
  3. Beat in the eggs one at a time. 
  4. Mix in the vanilla and lemon zest. 
  5. Add the flour and mix until just combined. The batter should be stiff. 
  6. Spread the batter in the prepared pan. Scatter berries evenly over the top. Combine the 2 tbsp granulated sugar and cinnamon and sprinkle over the fruit. 
  7. Bake the cake for 35-40 minutes, or until a tooth pick inserted in the center comes out clean. 

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