High Altitude Mini Berry Cake
A mini one layer vanilla cake with blueberries and raspberries, that's just enough for 2-4 people. Serve warm from the oven with whipped cream or ice cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-inch Round Cake Pan
Ingredients
- 1 cup cake flour, fluffed, spooned and leveled
- ¾ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- small pinch ground cardamom
- 6 ½ tbsp granulated sugar, divided
- 1 large egg
- ⅓ cup sour cream
- 2 tbsp unsalted butter, melted
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 oz fresh blueberries
- 2 oz fresh raspberries
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray the bottom of a 6-inch round baking pan with non-stick baking spray.
- In a bowl, whisk together the flour, baking powder, salt, cardamom and 6 tbsp of the sugar.
- In a separate bowl, whisk together the egg, sour cream, melted butter, oil, vanilla and almond extract, until smooth.
- Add the wet ingredients and the berries (reserving a few berries for the top of the cake) to the dry ingredients, and stir everything together with a spatula just until moistened.Baker's Tip: If your raspberries or blackberries are large, cut them in half so they're more evenly dispersed throughout the cake.
- Spread the batter into the pan. Press the remainder of the berries on top of the batter, and sprinkle with the remaining 1/2 tbsp sugar.
- Bake the cake for about 35-40 minutes, until a cake tester or toothpick inserted in the cake comes out clean.
- Cool the cake in the pan for 15 minutes, then gently turn the cake out and set it on a cooling rack or plate. Cool for 15 more minutes, then serve warm or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 2 days.
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