Blueberry-Raspberry Cake

Recipe Ingredients

		Cinnamon Topping
1 cup	198g / 7oz	Sugar
2/3 cup	41g / 1.4oz	All-purpose flour
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Butter - (1 stick)
		Cake
3 cups	187g / 6.6oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
1 1/2 cups	297g / 10oz	Sugar
2		Eggs
1 cup	237ml	Sour cream
1 cup	237ml	Fresh blueberries
		= (or frozen blueberries, thawed)
1 cup	237ml	Fresh raspberries
		= (or frozen unsweetened raspberries, thaw

Recipe Instructions

For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.

For Cake: Preheat oven to 375 degrees. Grease and flour 9- by 13-inch baking pan. Sift flour, baking powder and salt into medium bowl.

Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.

Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

This recipe yields 12 servings.

Source:
Bon Appetit, April 1991

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