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SUMMER BERRY CAKE
Serves 8
2
tablespoons butter, melted
2/3 cup packed brown sugar
1 cup each each
fresh raspberries and blueberries
1/2 cup butter, softened
3/4 sugar
2 eggs
1 teaspoon vanilla
1 tablespoon grated orange rind
1 1/2
cups flour
1 1/2 teaspoons baking powder
1/2 baking soda
3/4 cup
buttermilk or plain yogurt
1/2 coarsely grated milk chocolate
Preheat oven to 350 degrees.
Pour melted butter in 9-inch
square cake pan; sprinkle brown sugar over butter and pat down.
Sprinkle
berries over sugar. Cream butter; gradually beat in sugar. Beat in sugar.
Beat in eggs, vanilla and orange rind. Mix together flour, baking powder
and baking soda.
Add to butter mixture alternately with buttermilk,
stirring just until combined. Stir in chocolate.
Spread batter evenly over
berries in pan. Bake for 35 to 40 minutes. Let cool on wire rack for 5 minutes.
Invert onto serving plate. Cut into squares. Serve with a dollop of whipped
cream or ice cream.
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