Brown Sugar Cream Cake

This delicious cake took me by surprise; it's sweet and pleasing. It serves as a tasty base for fruit, fresh or in a sauce, like warm berry sauce.

Brown Sugar Cream Cake with Warm Berry Sauce

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Brown Sugar Cream Cake

Source: Seasonal Fruit Desserts by Deborah Madison

3/4 c all-purpose flour
3/4 c cake flour
1 1/2 teas baking powder
1/4 teas salt
2 eggs, at room temperature
1 c heavy cream
1 c dark brown sugar (variations call for maple sugar or dark muscovado)
1 teas vanilla extract

Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350F.

Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.

Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out.

Bake until a cake tester (or toothpick) comes out clean, 50-60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing.

Note from Betsy: I don't have a whisk attachment for an electric mixer, so I used the whisks in my Bosch. I mixed on a high speed for several minutes; it didn't quite look like soft whipped cream, but the cake still worked.