Monday, March 03, 2008
My little helper, David, has been asking me for the last two weeks if we can make doodleberry cake. Like you, I've never heard of doodleberry cake. (And if that's not like you, please let me know.) He did tell me it's made with doodleberries, baking powder, and sugar. But I've been putting him off, making other things with him (like blueberry muffins, which I'll post about later this week). This morning, he asked again. It's really difficult to say no to a 3-year-old asking you to make doodleberry cake, no matter how daunting the task may seem. So I told him yes.
We had to do a bit of grocery shopping this morning anyhow, so I told him we needed to buy some doodleberries first. We were in luck, as the store I went to happened to carry doodleberries. David was so excited he nearly jumped out of his skin.
So together, we made a delicious doodleberry cake. Well, I'm telling you it's delicious, but I really am only sure that the cake batter is delicious, since it takes an hour to bake. But trust me...it's a coffeecake with cream cheese in the batter. How can you go wrong with that?I'll post a picture of the finished cake at the top so you can see how good it is when it's done. And then you'll want to make it, too. Because I'm sure none of you have had doodleberry cake before, either. But please tell me if I'm wrong!
8 oz. low-fat cream cheese, room temperature
3 T. unsalted butter, room temperature
1 c. + 2 T. sugar
1 1/2 eggs (you probably think I'm crazy, but I end up adding one and a half eggs quite often; just add half the white and then half the yolk...it's not that difficult)
1 t. vanilla extract
2 T. milk
1 c. + 2 T. all-purpose flour
1 t. baking powder
1/4 t. salt
2 c. (1 lb., if you're doing the frozen variety) doodleberries, still frozen is fine, if that's how they came
3 T. sugar
Preheat the oven to 350˚. Spray a 9" round cake pan with cooking spray. If you want (I did), line the bottom with parchment paper and spray again. It makes for an easier time turning it out.
Beat the butter and cream cheese until creamy. Add the sugar and beat in well. Mix in the egg, vanilla extract, and milk until thoroughly combined.
Combine the flour, baking powder, and salt, then stir into the batter (don't overstir!). Fold in berries (by hand if you've done the rest with a mixer).
Spread evenly in the cake pan and sprinkle the top with sugar. Bake 75-85 minutes (60-70 if you're using fresh berries), until golden and a toothpick inserted in the middle comes out pretty clean. Cool to room temperature before serving.
Note: you can keep this in the pan the whole time you're eating/serving it, or you can cool 10 minutes then remove it from the pan and cool completely on the wire rack, then serve it on a platter. Either way, it's great with a dollop of ice cream. Or straight up.