Late Summer Berry Cake

Recipe by PJ Hamel
99 Reviews 4.8 out of 5 stars

As the end of summer draws near, turn to this dense, buttery cake to showcase whatever fruit is at its peak, from juicy berries to stone fruit like peaches and plums. (See "tips" below for a cranberry version, perfect for fall.) A light cinnamon-sugar topping adds warmth and coziness without overpowering the fruit, while optional Fiori di Sicilia lends bright citrus and warm vanilla notes. Baked until golden and fragrant, this simple cake is a low-fuss dessert that's especially welcome when ripe fruit is begging to be used.

Prep
8 mins
Bake
35 to 55 mins
Total
43 mins
Yield
one cake, about 10 servings
A full sliced-up Late Summer Berry Torte - select to zoom
A full sliced-up Late Summer Berry Torte - select to zoom
Slices of Late Summer Berry Torte on plates with a scoop of vanilla ice cream - select to zoom
A slice of Late Summer Berry Torte on a plate with a scoop of vanilla ice cream - select to zoom
A full unsliced Late Summer Berry Torte - select to zoom
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Instructions

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  1. Preheat the oven to 350°F. Lightly grease an 8" or 9" square pan or a 9" round pan.

  2. In a medium bowl, beat together the butter, sugar, baking powder, and salt until smooth. Beat in the eggs one at a time, scraping the bowl after each addition. Stir in the vanilla and additional flavor. Mix in the flour to make a stiff, smooth batter.

  3. Spread the batter in the prepared pan (a small offset spatula is a helpful tool here). If using fresh berries, sprinkle them on top. 

  4. To add the topping: In a small bowl, combine the sugar and cinnamon; sprinkle evenly over the fruit. 

     

  5. To bake: Bake the cake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean, and the top is light golden brown.

    If using frozen cranberries or sliced stone fruit, bake the cake for 10 minutes, remove from the oven, place the fruit on top, then sprinkle with the cinnamon-sugar topping. (Baking for 10 minutes will set the cake just enough so the fruit doesn’t sink and disappear.) Bake the cake for an additional 40 to 45 minutes, until a toothpick inserted into the center comes out clean and the top of the cake is light golden brown. 

  6. Remove the cake from the oven, slice, and serve warm. (Add a scoop of vanilla bean ice cream or homemade whipped cream to each slice, if desired.)

  7. Storage information: Store any leftover cake, covered and refrigerated, for up to five days.

Tips from our Bakers

  • Here's a tasty variation for Thanksgiving: Cranberry Cake. Line a lightly greased 8" round pan with parchment; grease the parchment. Make the cake batter, and spread it in the pan. Bake the cake in a preheated 350°F oven for 10 minutes. Remove it from the oven, and quickly and carefully top with 2 cups (200g) fresh cranberries. Sprinkle the cranberries with 1/3 cup (66g) granulated sugar plus 2 tablespoons (28g) coarse sparkling sugar; or with 1/2 cup (99g) granulated sugar. Bake the cake for an additional 45 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, and serve warm — as is, or topped with ice cream or whipped cream.

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