As I stated in my previous post, my mom really hates things that are too sweet. She much prefers natural, fresh flavors over things that are unnaturally sweetened. So when I found this Fresh berry cake on Good Things Catered (the ultimate source for cake recipes since they never come out wrong!) I was really excited to make it for her on Mother's Day.
I know this is a food blog, but I just have to say that I am not shy to say that my mom is truly my best friend. We have always been super close and have done tons of stuff together. Most of my life has been dedicated to horse showing, and mom was always right there with me, at every show and at every trip to the barn. Whether it was just cheering me on, cleaning tack, mucking stalls or keeping me sane before nationals, she bent over backwards for me. And now that I'm married and settled into a new house, she is still the same mom. Helping me paint rooms, re-decorate or give me much needed advice about having kids and keeping a home. She truly is an amazing woman and I am so honored to get to call her my mom.
So on to the cake...it was fabulous! Not much more to say about it! Mom gave me a piece to try before she took it home to enjoy with my dad and brother! It had a great texture and the berries were delicious and fresh. I only wish it was berry season around here so i could have used my own berries from my berry bushes, but either was it was great. I filled the cake with some of the Swiss meringue buttercream that I had made, however I added a bit of raspberry extract which really lent itself perfectly to the flavors of the cake. This is a great light cake that won't weigh you down. It's perfect for spring or summer!!
Source: Good Things Catered
Originally from Williams-Sonoma
2 c. plus 4 Tbsp all-purpose flour, divided
1/2 tsp baking soda
1/4 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, room temperature
2 1/4 c. granulated sugar
1 Tbsp Cointreau (I used Chambord since it was all I had on hand!)
5 eggs, at room temperature
2/3 c. sour cream
3/4 c. blueberries
3/4 c. raspberries
-Preheat oven to 350 degrees and prepare two 10in cake pans. (I used 9")
-In medium bowl sift together 2 c. plus 2 Tbsp flour, baking soda and salt.
-In bowl of large stand mixer with flat beater attachment, cream butter and sugar until light and fluffy, about 5-6 minutes, scraping as needed.
-Add the Cointreau and beat until incorporated, about 1 minute.
-Add the eggs one at a time, beating well after each addition.
-Reduce speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour.
-Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
-In the bowl the flour mixture was in, add berries and 2 Tbsp reserved flour and toss to combine.
-Using a rubber spatula, gently fold berries into batter.
-Spoon batter into prepared pans and bake until toothpick inserted into the center comes out clean, about 50 minutes.
-Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
-Invert cake to release from pan and let cool completely on wire rack before frosting and serving.
~*Me and Mom*~