Berry Pudding Cake

Photo by James Carrier

from Sunset, August 2003
adapted by Antje Hackel

serves 10

2 cups fresh blueberries (2 baskets)
2 cups fresh raspberries (almost 2 baskets)
1 cup granulated sugar, divided
4 large eggs
1 tablespoon olive oil
1 tablespoon orange peel, grated
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 pint whipping cream
1/2 teaspoon vanilla
powdered sugar for dusting (optional)

Preheat oven to 350 degrees.

In a 9 by 13-inch baking dish, mix berries with 1/4 cup sugar and spread level.

In a bowl, whisk eggs, olive oil, orange peel, vanilla, and remaining 3/4 cup sugar. Stir in flour, baking powder and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries. Bake until top
springs slightly when pressed in the center, 30 to 35 minutes. Let cool for at least 10 minutes. Whip cream just until soft and incorporate vanilla at end.

Serve warm. Put under broiler for 5 minutes if made ahead. Serve with the softly whipped cream. Dust with powdered sugar just before serving if desired.

This tender cake bakes over sweet berries, creating a juicy, cobbler-like dessert.