Ingredients
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1 1/2 cups sifted all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup softened butter
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1 cup granulated sugar
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1 teaspoon pure vanilla extract
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3 tablespoons sour cream
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1/3 cup milk
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1 1/2 cups fresh berries (frozen or thawed berries may be substituted ( try a combo of blueberries, blackberries, and raspberr)
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3 tablespoons softened butter
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1/3 cup granulated sugar
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2 large eggs
Instructions
- Spread solid shortening on bottom and sides of a 9-inch square pan.
- Position oven rack in center of oven and preheat to 350 degrees.
- Sift together flour, baking powder and salt.
- Set aside.
- Cream butter and sugar with electric mixer.
- Add eggs one at a time and beat until fluffy.
- Add vanilla and sour cream and mix well.
- Alternately, add flour mixture and milk to batter, beginning and ending with flour.
- Spread half the batter into the prepared pan and smooth the top.
- Spread berries (well drained) on top of batter.
- Cover berries with remaining batter and spread the top evenly with a spatula (some berries will show through).
- For Crumb Topping: Combine all ingredients and pinch them with fingertips to make crumbs.
- Spread on top of cake and bake for 30 to 35 minutes (metal pan) or longer if glass pan- or until a toothpick comes out clean and cake is golden brown.
- Cool cake completely (in pan) on wire rack.
- Refrigerate overnight and cut into squares.
- Serve at room temperature.