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RASPBERRY-BLUEBERRY CAKE
Serves 12
Topping:
1 cup sugar
2/3 cup flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
Cake:
3 cups flour
2
teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room
temperature
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 cup
fresh blueberries
1 cup fresh raspberries
For Topping:
Combine sugar, flour, cinnamon and salt. Add butter and cut in until
mixture resembles coarse meal.
For Cake:
Preheat oven to 375 degrees.
Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt.
Cream butter 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.
Pour half of
batter in pan. Spoon berries over.
Spread remaining batter over berries.
Sprinkle with topping. Bake until tester inserted in centre comes out
clean, about 1 hour.
Cut into squares.
