Berry Pudding Cake

Over the summer my mom sent me this recipe from Cooking Light, and I’ve made it a couple of times since then -- it’s really good! I especially like the leftovers after a day in the fridge, when they're a little bit soggy. Mmm :)

I'm not sure why it's called a *pudding* cake, because the batter cooks up like normal cake. Maybe because the berries keep it so moist.



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Berry Pudding Cake, from Cooking Light magazine

About 2 cups each fresh blueberries, raspberries, and blackberries, rinsed
1/4 cup plus 1 cup sugar
4 large eggs
1 Tbsp oil
1 Tbsp orange zest
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 350

Toss berries with 1/4 cup of sugar. If the berries are pretty sweet to begin with, you can use less sugar. Spread the berries in an ungreased 9x13 pan.

In a bowl whisk eggs, oil, orange peel, vanilla and 1 cup sugar. Stir in flour, baking powder and salt until just combined. Pour batter evenly over berry mixture and gently spread to just cover the berries

Bake cake at 350 for 28-35 minutes, until just slightly browned. The top should spring back when touched. Let cool ten minutes, then sprinkle with powdered sugar and serve warm or cold.