Berry Crunch Cake
- Oil or melted butter, for greasing
- 1 ½ cups all-purpose flour, plus 1 tbsp.
- 2 tsp. baking powder
- ¼ cup unsalted butter, softened
- Generous ¾ cup superfine sugar
- 3 eggs, beaten
- 1 tsp. vanilla extract
- 2 cups fresh mixed berries, such as raspberries, blueberries and blackberries
- 1 ¼ cups crushed gingersnaps
Preheat the oven to 350 degrees F. Grease and line the bottom of a 9-inch round springform cake pan. Sift the 1 ½ cups flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and vanilla extract. Beat well until the batter is smooth. Spoon about half the mixture into the prepared pan and smooth the surface with a spatula. Spread the berries evenly over the mixture. Stir the extra tablespoon of flour into the remaining mix. Spread out the crushed cookies on a large plate. Using two spoons, coat small spoonfuls of the mix in the crushed cookies, then arrange over the cake. Sprinkle over any remaining cookie crumbs. Bake in the preheated oven for 45-55 minutes, or until risen firm, and golden brown. Let cool in the pan for 2-3 minutes then remove the sides and finish cooling on a wire rack. Best eaten on the day of making.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.