Berry Pudding Cake

During the summer, our Greenmarket gets what I can only describe as a "berry explosion." And, while I'm normally happy just to gobble them up right out of hand, sometimes I want something a little more planned, a little more exciting. And what more exciting than baking? When I made this, just before I put it into the oven, it was sticky and worrisome; I was convinced we'd just have ice cream for dessert, not that there's anything wrong with Ice Cream, but, well . . . it's not Cake. Luckily, my worries were in vain. The cake came out beautiful, with the inside still retaining the texture and creaminess of pudding, but the outside pleasantly crusty. I got the recipe from the Greenmarket; they always have a display of recipes using the season's produce. This particular recipe was from Gourmet Magazine's July, 2005 issue. Once I got home, of course, I tweaked the recipe; it called for Blueberries and I had purchased some Black Raspberries and Strawberries. If you're not familiar with Black Raspberries, please make a point to go out and try some. They're a little tarter and smaller than raspberries and absolutely divine. They may well be my favorite berry!

Berry Pudding Cake

1/3 + 1/2 cup Brown Sugar
1/4 cup Water
Juice from 1/2 Lemon
1 teaspoon Potato Starch
1 1/2 cup Black Raspberries
1/2 cup Strawberries
1 cup All-Purpose Flour
1 3/4 teaspoons Baking Powder
1 teaspoon Kosher Salt
1 teaspoon Allspice
1 large Egg
1/2 cup Whole Milk
1 stick Unsalted Butter, melted
1 teaspoon Vanilla Extract

Preheat oven to 375 F. Butter a square baking pan (I think mine is around 8-inches).

In a small saucepan, combine 1/3 cup Brown Sugar, Water, Lemon Juice and Potato Starch. When mixed well, stir in Berries. Simmer, stirring occasionally, 3 minutes. Remove from heat.

In a medium bowl, mix together the dry ingredients--remaining sugar, Flour, Baking Powder, Salt and Allspice. In a large bowl, whisk together the wet: Egg, Milk, Butter and Vanilla Extract. Add the dry ingredients to the wet, whisking as you add, until just combined.

Scoop batter into baking pan, spreading evenly. Don't worry if batter is sticky; just spread it out as best you can. Pour berry mixture on top, again, distributin them as evenly as possible. ake for 25 minutes. Cool slightly before eating or eat cold.


Food and Baking and Recipe and Dessert and Vegetarian and Dairy