3/4 cup plus 3 tablespoons sugar, divided
1/2 cup unsalted butter
1 cup unbleached flour
1 teaspoon baking powder
1/8 teaspoon salt
2 eggs
fresh blueberries
1 teaspoon ground cinnamon
whipped cream, for serving
Preheat oven to 350*. In bowl at medium speed, beat 3/4 cup sugar with
butter until light and fluffy. Reduce speed to low, beat in flour,
baking powder, and salt. Beat in eggs, one at a time. Increase speed to
medium, beat for 1 minute. Spoon batter into 9 inch or 10 inch tart or
spring form pan. Arrange blueberries (you can use any fruit you like) on
top of batter. Combine cinnamon and remaining sugar, sprinkle over
cake. Bake for 30 minutes to 60 minutes (depending on the fruit you use,
plums and apples will take longer) until a toothpick inserted into the
center comes out clean.
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