SUMMER BERRY CAKE
This easy cake/shortcake batter is topped with summer berries and baked o the low-mix setting. Perfect with a glass of iced tea or cup of coffee. Stores well in the refrigerator for a couple of days or freeze for longer storage needs.
6 tablespoons butter
1 cup sugar
1 egg
1/4 cup plain yogurt or sour cream
1/4 cup milk
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries and/or sliced strawberries
1 tablespoon coarse sugar
1. MICROWAVE (100%) butter in microwave-safe mixing bowl 20 to 30 seconds or until softened. Preheat microwaveconvection oven to 350 degrees.
2. Blend sugar into softened butter. Add egg; beat well. Blend in yogurt, milk and vanilla. Add flour, baking powder and salt; mix with whisk until smooth. Spoon into deep-sided 9-inch round silicone baking pan; spread evenly. Scatter berries over batter; sprinkle with sugar.
3. COMBO-BAKE on low rack with 10% microwave power at 350 degrees for 23 to 25 minutes or until cake springs back when lightly touched in center. Serve warm or cold, plain or with sweetened whipped cream.
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About 8 Servings
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TIPS
> If desired, add additional sweetened sliced strawberries just before topping with whipped cream.
> Raspberries can be substituted for strawberries. Or, use a combination of sliced peaches and raspberries.
> A 9-inch square silicone pan can be used.
> If not using silicone, be sure to grease baking pan.
> It will require about 45 to 50 minutes when using convection-only heat.
> Refrigerate leftovers for up to 2 days or freeze up to 4 weeks. Thaw just before serving.