Recipe - Blueberry-Raspberry Cake

CINNAMON TOPPING
1 cup Sugar
2/3 cup All purpose flour
1 teaspoon Cinnamon
One fourth teaspoon Salt
One half cup Butter; (1 stick)

CAKE
3 cup All purpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One half cup Unsalted butter; room
temperature (
; 1 stick)
1 One half cup Sugar
2 Eggs
1 cup Sour cream
1 cup Fresh blueberries or frozen;
thawed
1 cup Fresh raspberries or frozen;
unsweetened, thawed

For topping:

Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter
and cut in until mixture resembles coarse meal. Set aside.

For cake:

Preheat oven to 375F. Grease and flour 9x13inch baking pan. Sift
flour, baking powder and salt into medium bowl. Using electric mixer,
cream butter in large bowl until light. Add sugar and beat until
light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients
alternately with sour cream, beginning and ending with dry
ingredients. Combine berries in small bowl. Pour half of batter into
prepared pan. Spoon berries over. Spread remaining batter over
berries. Sprinkle with topping. Bake until tester inserted in center
comes out clean, about 1 hour. Cut into squares.

Serves 12.

Bon Appetit April 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.