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Recipe Archive
Berry Pudding Cake

TIME About 45 minutes
SERVES About 8

Ingredients

2 cups fresh blueberries, rinsed
2 cups fresh raspberries, rinsed
1 1?4 cups granulated sugar
4 large eggs
1 tbsp. olive oil
1 tbsp. grated orange peel
1 tsp. vanilla
1 cup all-purpose flour
1 tsp. baking powder
1?4 tsp. salt
Powdered sugar

Directions

1. In a 9- by 13-in. 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.

PER SERVING 275 cal., 15% (41 cal.) from fat; 5.3 g protein; 4.6 g fat (1 g sat.); 54 g carbo (2.7 g fiber); 167 mg sodium; 106 mg chol.

Serve with Truett-Hurst “Salmon Run” Zinfandel Rosé 2008 (Dry Creek Valley)

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