Country Cake with Berries
Author: Leslie Robinson
Serves: 2 cakes
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 extra-large eggs, at room temperature
- ¾ cups sour cream, at room temperature
- 1 teaspoon grated lemon zest
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- FOR FILLING:
- 2 cups heavy cream, chilled
- 4 tablespoons sugar
- 1 teaspoon pure vanilla extract
- assorted berries: strawberries, raspberries, blueberries, blackberries
- Preheat oven to 325 degrees.
- Spray bottom of two 8-inch cake pans with nonstick spray. Line pans with parchment paper. Spray again with nonstick cooking spray.
- Mix together flour, cornstarch, salt, and baking soda. Sift and set aside.
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time. Add sour cream, vanilla, and lemon zest.
- Scrape bowl down as needed.
- On low speed, slowly add flour mixture to butter mixture. Combine until smooth.
- Pour batter evenly into prepared pans. Smooth tops.
- Bake for 25 minutes or until a toothpick comes out clean.
- Cool in pan for 30 minutes. Remove to wire racks. Cool to room temperature.
- For filling, whip cream, sugar, and vanilla in mixer fitted with whisk attachment until firm.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/country-cake-berries/
3.5.3208