Mike's Boysenberry Summer Cake #2 Recipe

Looking for an easy Mike's Boysenberry Summer Cake #2 recipe? Learn how to make Mike's Boysenberry Summer Cake #2 using healthy ingredients.


Submitted by meanderson99

Makes 12 servings



I recently picked up some barley flour and fell in love with it. We tend to associate whole grain flours with heartiness and heaviness, but this is neither ? it?s silky and delicate, like the best cake flour you?ve ever bought, and it has a subtle creamy, nuttiness to it that goes fantastically with berries. This cake works like a dream with 100% all-purpose flour but if you?ve got barley flour around, swapping it in for half the volume is beyond delicious, adding a real depth to a deceptively simple cake. I am ever-so-slightly on the fence about the sweetness of this cake. I like it, but I wouldn?t hate the batter itself with 2 tablespoons less sugar (i.e. 7/8 cup sugar instead of a whole one). If that?s your inclination, go ahead and dial it back as well. Leave the sugar on top. It contributes to the berries turning into jam.

Recipe Ingredients for Mike's Boysenberry Summer Cake #2

6 tbsp Sweet Cream Unsalted Butter, room temperature
3/4 cup Gold Medal Unbleached All Purpose Flour (94 grams)
3/4 cup Barley Flour (75 grams)
1 1/2 teaspoon Baking Powder
3/4 cup Sugars, Granulated (150 grams)
6 tsp Sugars, Granulated (2 tbsp, 25 grams)
1 large Egg, Whole (50 grams)
1/2 cup Milk, Nonfat, Fluid (118ml, 118 grams)
1 tsp Vanilla Extract (5ml, 5 grams)
16 oz Boysenberries (450 grams)

Recipe Directions for Mike's Boysenberry Summer Cake #2

  1. Preheat oven to 350F.

  2. Butter a 8x8-inch square pyrex pan.

  3. Whisk flours and baking powder together in a small bowl.

  4. In a larger bowl, beat butter and 3/4 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.

  5. Mix in egg, milk and vanilla until just combined.

  6. Add dry mixture gradually, mixing until just smooth.

  7. Pour into prepared pyrex pan.

  8. Arrange boysenberries on top of batter making more than 1 berry deep if necessary.

  9. Sprinkle remaining 2 tablespoons sugar over berries.

  10. Bake cake for 10 minutes then reduce oven temperature to 325F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey berries on the tester are a given.).

  11. Let cool in pan on a rack. Cut into pieces. Serve with lightly whipped cream.

Categories

Berries, Dessert, Bake

Nutrition Facts
Serving Size 83.9g
Amount Per Serving
Calories
189
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
3.7g
18%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
12mg
1%
Potassium
86mg
2%
Total Carbohydrates
31.1g
10%
Dietary Fiber
3.5g
14%
Sugars
18.0g
Protein
2.8g
Vitamin A 5% Vitamin C 2%
Calcium 3% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Very low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement