This is my jazzed up, seasonal version of Kosher chef Susie Fishbein’s classic yellow cake recipe. Fresh berries bursting with flavor are a delightful addition to any summer dessert. Now is the time to capitalize on the bounty of the season. This was an easy way to do that.
I just added 2 and a quarter cups of mixed fresh blueberries, raspberries, and blackberries to the batter after it was poured in the pan.
I mixed the berries with a tbsp of flour before adding them; I think I once read that this prevents the berries from sinking (it worked so what the heck). My last addition was a nice sprinkling of cinnamon and sugar on top of the cake before baking. If pre plating this, sprinkle with powdered sugar and garnish the plate with extra fresh berries. This is a beautiful brunch or lunch cake. It tasted like a giant berry muffin😋.
3 cups flour
2 cups sugar
1 TBS baking powder
1/2 tsp coarse salt
1 cup vegetable oil
1 cup orange juice
1 tsp vanilla extract
Preheat oven to 350 and grease a 13x9 pan.
Combine flour, sugar, baking powder, and salt in a bowl. Add oil, orange juice, eggs, and vanilla and beat at medium speed.
Pour batter into pan and add 2 and a quarter cups of mixed fresh blueberries, raspberries, and blackberries. Bake for 50 minutes. If edges of cake start to brown but the middle isn’t yet done, cover the browning edges with foil and bake until middle is set. I had to do this and it worked.