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Late Summer Berry Torte

AmericanDessertEasy
Prep
8 min
Cook
43 min
Total
51 min
Serves
10
✦

Ingredients

cake

  • 8 tbspunsalted butter (113g), at room temperature
  • 0.75 cupsugar (149g)
  • 1 tspbaking powder
  • 0.5 tspsalt
  • 2large eggs, at room temperature
  • 1 tspvanilla extract
  • 1/8 to 1/4 teaspoon Fiori di Sicilia (optional)
  • 1 cupKing Arthur Unbleached All-Purpose Flour (120g)

topping

  • 1½ to 2 cups (149g) fresh or frozen berries or sliced stone fruit
  • 2 tablespoons to ¼ cup (25–50g) sugar, to taste
  • 1 tspcinnamon (optional)

Method

  1. 1Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan, or 9" or 10" round pan.
  2. 2In a medium bowl, beat together the butter, sugar, baking powder, and salt until smooth. Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla and additional flavor, if using. Mix in the flour to make a stiff, smooth batter.
  3. 3For fresh berries: spread the batter in the prepared pan, sprinkle berries on top, then combine the sugar and cinnamon (if using) and sprinkle over the fruit. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is light golden brown.
  4. 4For frozen cranberries or sliced stone fruit: spread batter in the prepared pan and bake for 10 minutes first (this sets the bottom so the fruit doesn't sink). Remove from oven, place fruit on top, and sprinkle with sugar (or cinnamon sugar).
  5. 5Bake the cake for an additional 40 to 45 minutes, until a toothpick inserted in the center comes out clean and the top is light golden brown. Remove from the oven and serve warm.
  6. 6Store any leftovers covered and refrigerated for up to five days.

Notes

Cook time listed on the recipe card is 35–55 minutes depending on whether fresh or frozen fruit is used; the additional baking time for frozen fruit brings the total to approximately 50–65 minutes. Fiori di Sicilia is an Italian flavoring that adds a floral vanilla-citrus note.