Orange Blackberry Cake

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Cakes, Tortes

Orange Blackberry Cake
Truly a utilitarian recipe, one that can be adapted to just about any flavor. Try substituting blueberries and lemon zest, or peaches and a pinch of cinnamon. The fruit has a wonderful way of finding itself on the bottom, and this makes a nice brunch addition, or a little something for your tea or coffee in the morning.

1 c sugar	2 eggs
1/2 c butter	1 tsp fresh orange zest
1 c flour	1 c fresh blackberries
1 tsp baking powder	2 Tbsp sugar for sprinkling

Preheat oven to 350°F.

Combine sugar and butter, then beat for 3 minutes on medium-high speed with paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom of mixing bowl, then continue to mix for 2 minutes at medium speed. Turn this into greased and floured tart pan with removable bottom or cake pan with removable sides. Sprinkle berries over the top and sprinkle about 2 T sugar over the berries. Bake until it tests done in center or until the cake pulls from the side of the pan, about 50 to 60 minutes depending on oven. Let cool for about 10 minutes, and gently loosen edges. When cooled, lift from the bottom on the tart pan or simply unmold the cake pan sides. Dust with powdered sugar or brush with a light glaze.

Recipe adapted from an old Sunset magazine clipping, no date noted.