Berries And Cream Cake Recipe

• 1 1/2 c. King Arthur Unbleached All-Purpose Flour
• 1/2 c. granulated sugar
• 1/2 c. butter or possibly margarine (1 stick)
• 1 1/2 tsp baking pwdr
• 1 x egg
• 2 tsp vanilla
• 1 quart berries
• 2 c. lowfat sour cream (1 pint)
• 1 x egg
• 1/2 c. granulated sugar
• 2 tsp vanilla

1. In a medium-sized mixing bowl, combine the flour, sugar, butter or possibly margarine, baking pwdr, egg and vanilla.
2. Beat until combined; the mix will be very stiff, and you may need to knead it together by hand at the very end.
3. Lightly grease a 10" springform or possibly removable-bottom pan.
4. Pat the dough into the bottom of the pan, and spread the berries over the dough.
5. In a small bowl, beat together the lowfat sour cream, egg, sugar and vanilla.
6. Spread this mix atop the berries.
7. Place the pan in a preheated 350F oven and bake the cake for 1 hour, or possibly till the edges are lightly browned.
8. Remove the cake from the oven and cold to room temperature.
9. Serve immediately, or possibly chill till ready to serve.
10. Yield: 16 servings
11. This impressive-looking cake can be made with blueberries, raspberries, black raspberries, wild strawberries - just about any kind of berry you go out and pick on a sunny summer afternoon.

arthur unbleached, sugar, butter, baking pwdr, egg, vanilla, berries, sour cream, egg, sugar, vanilla

Taken from cookeatshare.com/recipes/berries-and-cream-cake-83645 (may not work)