07 July 2014

Summer Berry Cake


Well, I had hopes to have this post out in time for the 4th of July celebration in the U.S., especially since I am in the U.S. visiting family over the holiday. But things don't always go as planned. Nevertheless this is a great summer cake to highlight all of the fresh berries.



The cake batter is unique because half is poured into the baking dish as the base, berries are layered on top, then an egg and a little milk are added to the remaining batter before pouring over the berries. This clever technique makes for a denser cake base and a lighter sponge topping with warm, soft berries in the middle. It's a really enjoyable combination that keeps drawing me back to making it again and again. 


Summer Berry Cake

Notes: The original recipe calls for a mix of peaches and raspberries, which is also wonderful especially when peaches are juicy, sweet, and ripe. Feel free to substitute with the berries and/or stone fruit that look best where you live. This round I tested the recipe in a square 8x8 in baking dish (as pictured) but I would recommend sticking to the larger size suggested below, or a similar size, for best results.

1 1/2 cups (185 gr) light spelt flour (or whole wheat pastry flour)
1 1/2 tsp. baking powder + 1/2 tsp.
1/4 tsp. salt
1/2 cup (113.4 gr) butter, chilled and diced
1/2 cup (115 gr) coconut sugar + 2 Tbsp (or raw cane sugar)
1 1/2 cups (180 gr) mixed berries (fresh or frozen)
2 tsp. vanilla extract
1 egg, lightly beaten
3/4 cup (185 ml) almond milk (or milk of your choice)

Preheat oven to 350F (180C). Grease and line the base of an 8x12 in (20x30 cm) baking tray.
In a large mixing bowl add flour, 1 1/2 tsp baking powder, and salt. Rub in the butter with your fingertips, then stir in 1/2 cup sugar. Press half the mixture over the base of the tray. Sprinkle berries evenly on top and the remaining 2 Tbsp sugar over berries.

Add the vanilla extract, extra baking powder, egg, and milk to the remaining cake batter and stir well. There will be some lumps, which is fine.  Pour batter evenly over the top of the berries and bake for 1 hour, or until top is lightly brown and set*. Transfer dish to a cooling rack and cool slightly before cutting.


*The original recipe recommends baking for an hour but my cake has always been done well before then. I would recommend to start checking your cake at 30 minutes.

18 comments:

  1. My favorite part of this recipe is the filling...and oh wait the different densities of the sponge. I will have to try this one out after our next visit to the 'pick-your-own' farm x

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    1. The 'pick-your-own' farm sounds so fun! And yes, the different consistencies of the top and bottom layers of the cake is my favorite too.

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  2. I love the sound of the different layers and textured in this cake. Plus I LOVE berries in cake in general so i imagine that this would be just lovely. Thanks for sharing Katie :)

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    1. Thank you Dearna! It has everything we love about cakes, doesn't it?!

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  3. Like Dearna I like the sounds of this added layer very much. I do berry cakes but I've not seen one made this way. Thanks for sharing. And happy travelling. I hope the new security changes aren't too stressful.

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    1. Yes, the added layer is what I love about it too. It nudges it a little more toward something resembling a cobbler, which I like. Crossing my fingers with travel. Global entry helps entering the US only! ;-)

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  4. I love this cake! It looks like the perfect cake to bring to summer parties. How do you like coconut sugar? I use it all of the time. The flavor is so nice!

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    1. Thank you Kristie! I love coconut sugar. It tastes great and unlike white sugar it is minimally processed and does not spike blood sugar as much. But I find it has a caramel undertone so it can't be used in certain recipes such as custards where you'd want the more delicate flavors of other ingredients to come through. What is your favorite way to use coconut sugar?

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  5. yum, this berry cake looks fabulous.. love that its relatively guilt free too. thanks for sharing katie!

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    1. It's a well-balanced cake, isn't it. :) Thanks for stopping by Thalia!

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  6. There were a bunch of berries on sale at the store this week, but I couldn't think of a recipe to use them in. I'm so glad you posted this cake because it looks like the perfect place to put a bunch of yummy berries! It really looks delicious :)

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    1. Thank you Izzy! Yes this cake is perfect for all of those sale berries you just bought. I hope you like it!

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  7. This looks so tasty! I love adding berries to cakes :)

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    1. Yes, berries with a cake such as this or cobbler is a favorite dessert combo for me too. Thanks for stopping by Lilli!

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  8. This is a must make this summer! I will definitely be making it for my father-in-laws birthday- cake and berries- the perfect combination!

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    1. Thank you Teri! I hope your family enjoys this, let me know how it goes. You can't go wrong with berries and cake!

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  9. This cake looks wonderful and that double batter technique sounds interesting! Must keep this recipe in mind. Our forests are full of bilberries at the moment and raspberries will soon be ready to be picked :) This cake would be a delicious way to use them in the kitchen.

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    1. Ooh, bilberries and raspberries would be lovely in this. Thanks for stopping by Sini!

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