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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 20 |
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I found this recipe in a magazine a long time ago, but modified it over the years. We enjoy its combination of blueberries, raspberries, blackberries and nectarines, particularly when the cake is served warm with low-fat frozen yogurt. âLisa Darling, Rochester, New York Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
3 tablespoons cold butter |
batter: |
6 tablespoons butter, softened |
3/4 cup plus 1 tablespoon sugar, divided |
2 eggs |
1-1/2 teaspoons vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup fat-free milk |
1 cup fresh blueberries |
1 pound medium nectarines, peeled, sliced and patted dry or 1 package (16 ounces) frozen unsweetened sliced peaches, thawed and patted dry |
1/2 cup fresh raspberries |
1/2 cup fresh blackberries |
Directions:
1. For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside.
2. In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter.
3. Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping.
4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 20 servings.
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