Country Cake with Berries
 
Prep time
Cook time
Total time
 
Adapted from Barefoot Contessa.
Author:
Serves: 2 cakes
Ingredients
  • 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
Instructions
  1. Preheat oven to 325 degrees.
  2. Spray bottom of two 8-inch cake pans with nonstick spray. Line pans with parchment paper. Spray again with nonstick cooking spray.
  3. Mix together flour, cornstarch, salt, and baking soda. Sift and set aside.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs, one at a time. Add sour cream, vanilla, and lemon zest.
  6. Scrape bowl down as needed.
  7. On low speed, slowly add flour mixture to butter mixture. Combine until smooth.
  8. Pour batter evenly into prepared pans. Smooth tops.
  9. Bake for 25 minutes or until a toothpick comes out clean.
  10. Cool in pan for 30 minutes. Remove to wire racks. Cool to room temperature.
  11. 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/