Every girl needs a few perfectly easy perfect recipes that she can whip up in a flash. This easy cake recipe is the culinary equivalent of the little black dress; it can be served at a Saturday night dinner party, but is just as appropriate for a Sunday brunch.
I make this throughout the fall and winter and into early spring. I like to mix up the fruits, depending on what’s in season and readily available, or, what I have on hand. Since I have a bad habit of buying berries with the intention of eating them for breakfast, but then never seem to do, I have a freezer full of blackberries, blueberries and raspberries, but this recipe is just as tasty when made with cranberries, strawberries and cherries. Play around with the recipe by substituting the pear for an apple, and orange zest and orange juice for the lemon.
This cake is delicious with fresh whipped cream, vanilla ice cream or sour cream sweetened with a bit of brown sugar or honey.
Blackberry Pear Cake
12 oz blackberries
1 red pear, peeled and diced
1 teaspoon nutmeg
2 teaspoons of cinnamon
2 teaspoons of vanilla
2 large eggs, at room temperature
1 stick of butter melted and slightly cooled
3/4 cup granulated sugar, plus extra for the batter
1/2 cup packed brown sugar
4 oz Greek yogurt or sour cream, at room temperature
1 cup flour
1 lemon, zested
1/4 cup of lemon juice
pinch of salt
1. Preheat the oven to 350º.
2. Butter a glass pie plate.
3. In a bowl, mix together the blackberries and the pear and toss with the nutmeg, cinnamon and lemon zest. Stir in the lemon juice and pour into the glass pie plate.
4. In a blender, blend the eggs for one minute, then add the vanilla, brown sugar, salt and granulated sugar; blend for 2 minutes.
5. Switch the blender to the lowest speed and slowly pour in the butter; blend until thickened, about 1-2 minutes.
6. Pour the batter into a bowl and stir in yogurt or sour cream, then blend in the flour until the batter is smooth and no lumps remain.
7. Line a sheet pan with aluminum foil and place the pie plate on the pan. Pour the batter over the fruit and with a knife tip, drag the knife through the batter 3-4 times so that the batter settles and fills the spaces in between the fruit.
8. Sprinkle a tablespoon of granulated sugar over the batter.
9. Bake for 50-75 minutes, or until golden brown and a toothpick inserted into the center comes out without any traces of batter.
10. Allow to cool for 15 minutes and then slice and serve with desired toppings.