Thursday, November 3, 2011

Berry Cakes with Cinnamon Whipped Cream

This recipe came from one of Rachael Ray's fourth of July issues a few years ago. Ever since I baked my first batch of these muffins I can't get enough of them. They are very simple, just the right among of sweetness and can be baked with 1 kind of berry or multiple berries. Take a look at my latest batch of blueberry muffins!

1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
2 large eggs, at room temperature
2 tablespoons plus 1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon 

Preheat the oven to 350°. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.
Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.
In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

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