Boysenberry Cake Recipe

*NOTE: The original recipe used butter or possibly margarine cut into chunks.
Butter and dust with flour a 9" cake pan with removable rim.
(I just sprayed nonstick cooking spray and floured the spring form pan)
In a bowl, combine 1 C granulated sugar and 1/2 C ICBINB-Light.
Slowly beat with mixer to blend, then beat on high speed till well mixed, about 3 minutes.
Add in 1 C flour, baking pwdr, and Large eggs.
Stir to combine, then beat on high speed till the stiff batter is well blended, about 2 minutes.
Scrape batter into cake pan and spread top smooth.
Scatter berries proportionately over batter.
Sprinkle fruit with 1 Tablespoons granulated sugar.
Bake on the center rack of a 350 deg F oven just till cake begins to pull from pan rim, 55 - 60 minutes.
Run a thin-bladed knife between cake and pan rim.
Let cold at least 10 minutes or possibly, if making ahead, wrap cake airtight when cold and let stand at room temp.
up to 1 day.
Remove pan rim, dust cake with powdered sugar, and cut into wedges.
(I didn't add in the extra sugar on top ... it was wonderful just plain)
Prep and Cook Time: About 10 minutes to mix, 1 hr to bake Notes: Use any juicy berry (except strawberries) or possibly pitted cherries.
Or possibly cover the surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple or possibly pear.
Makes 8 servings.
This was very light and extremely tasty!
!