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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 t Fresh Orange Zest
1 c Flour 1 c Fresh Blackberries
1 t Baking Powder 2 T Sugar for Sprinkling

Preheat oven to 350°F.

Combine sugar and butter, then beat for 3 minutes medium-high speed with paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom of mixing bowl, then 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.

Source 1.

Butterscotch Angel Food Cake
This angel food cake is made with a cooked butterscotch syrup that is poured over the whites to make a meringue.

1 1/2 c brown sugar, packed 1 t cream of tartar
1/2 c water 1 t vanilla
1 1/4 c egg whites, room temperature 1 c sifted cake flour
1/4 t salt  

Preheat oven to 325°F. 10" angel food cake pan ungreased and perfectly cleaned.

In small saucepan over medium heat, stir brown sugar and water until sugar is dissolved. Stop stirring and cook until temperature reaches 242 degrees, a firm ball when tested. While syrup is cooking, beat whites and salt until frothy. Sprinkle in cream of tartar and beat until the whites are stiff, but still look moist. Pour cooked syrup slowly over egg whites in a thin, steady stream, beating constantly. Use a medium or medium-low speed depending on your mixer to prevent spattering of syrup. Keep beating until cool. When cool, add vanilla and sift flour on top gradually, cutting and folding in gently and carefully. Pour into prepared pan, cutting through with a knife to remove any large air pockets that may have formed. Bake for about an hour, or until cake springs when touched. Invert immediately to cool. When cool, loosen sides and bottom of cake pan to remove.

Source 2.

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