I made this scrumptious cake last night for book group. Yes, it's from The Weekend Baker, as usual. I think you should all just buy this book and be done with it. Oh, and I've neglected to tell you that Abby Dodge has a blog. I even once emailed her a question and she replied the very same day!
So, make this soon, before it's too late to get such nice fresh berries. Speaking of which, I used about twice as much fruit as called for, and it was yummy. (Maybe that's why I had to bake it a little longer than called for?) And don't forget the whipped cream on top.
Berry-Topped Yellow Cake
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
8 Tbsp unsalted butter, at room temperature
1 cup sugar, plus 2 tsp for sprinkling at the end
1 tsp vanilla
2 large eggs, at room temperature (I forgot to do this, so I just plopped them in a bowl of warm water for a few minutes.)
⅔ cup whole milk
½ pint berries* (I had three half-pints—one each of blueberries, blackberries, and raspberries—and I used nearly all of each of them, just removing the mushy ones and eating some along the way....)
Heat oven to 350° (I used 325° convection). Lightly grease the bottom and sides of a 9x2" round cake pan and line the bottom with parchment. Lightly grease and flour the parchment and flour the sides, tapping out the excess.
In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. In the bowl of an electric mixer, beat the butter on medium-high speed until smooth. Add the 1 cup of sugar and beat until well combined. Beat in the vanilla. Add the eggs one at a time, beating after each addition. Add half of the flour mixture and mix on low speed just until blended. Add the milk and mix just until blended. Add the remaining flour mixture and mix just until blended.
Scrape the batter into the prepared pan and spread evenly. Arrange the fruit on top of the batter and sprinkle with the remaining 2 tsp sugar. Bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. (Even with convection, mine took closer to 50 minutes.) Transfer the cake pan to a rack to cool for 15 minutes.
Run a knife around the inside edge of the pan to loosen the cake. Using a thick dish towel to protect your hands, invert a large flat plate on top of the cake pan and, holding both the pan and the plate, invert them together. Lift the pan off the cake and peel off the parchment. Invert a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature.
*You could instead use thin slices of plum, peach, apricot, nectarine, pear, or apple (she recommends mixing pear or apple slices with ¼ tsp ground cinnamon).