Berry Pudding Cake

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This tender cake bakes over sweet berries, creating a juicy, cobblerlike dessert. Serve with whipped cream or vanilla ice cream, if desired.

Pudding cake

Yield: Makes about 8 servings

Ingredients:

• 2 cups fresh blueberries, rinsed $
• 2 cups fresh raspberries, rinsed
• 1 1/4 cups granulated sugar
• 4 large eggs $
• 1 tablespoon olive oil $
• 1 tablespoon grated orange peel $
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar

Preparation

1. In a 9- by 13-inch baking dish, mix blueberries and raspberries with 1/4 cup granulated sugar. Spread level.
2. In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 1 cup granulated sugar. Stir in flour, baking powder, and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries.
3. Bake cake in a 350° regular or convection oven until top springs back slightly when gently pressed in the center, 28 to 35 minutes. Let cool at least 10 minutes; serve warm or cool. Sprinkle with powdered sugar just before serving, and scoop portions onto plates.

Source: Myrecipes