Hello, hello summertime warriors! While back to school sales are around every corner, August isn’t over yet and we’ve still got some summer baking to do! Head to your farmer’s market, or local grocer and grab all the berries you can find for this delicious Mary Ann cake. Blackberries, strawberries, raspberries, blueberries, heck, even cherries – bring ’em all to the party. In my opinion, you can never have too many berries for this cake.
For you Williams-Sonoma junkies out there (hey, I will gladly raise a hand), you might recognize this recipe from one of their catalogues many, many moons ago with the name sake after their Mary Ann cake pan. If you have no idea what I am talking about, this is a bitching cake that isn’t wildly difficult to make, tastes like a dream, and looks like you casually took a year off life to become a pastry chef.
Don’t get caught up if you don’t have the right pan, a spring pan works great. Besides that, put on some kitchen jams, pour yourself a glass of wine or some iced tea, and get to baking, baby! If you are looking for an excuse to try this puppy out, first day of school celebration cake, birthday cake, or even a “hooray you made it to Wednesday” cake. See, it really is a cake for all occasions! Happy baking, babes xoxo LK
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter, at room temperature
- 1½ cups granulated sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1 cup milk
- 2 cups mixed berries, such as blueberries, raspberries and sliced strawberries
- 4 Tbs. granulated sugar
- 6 oz. mascarpone cheese, at room temperature
- ⅓ cup sour cream, at room temperature
- ¼ tsp. vanilla extract
- ½ cup chilled heavy cream, beaten to soft peaks
- Confectioners' sugar for dusting (optional)
- Preheat an oven to 350°F & grease and flour a Mary Ann cake pan (if you don't have this kind of pan, a spring pan is perfect too).
- In a medium bowl, sift together the flour, baking powder and salt and set aside.
- In another bowl, beat the butter on medium speed until smooth and creamy (about 1 to 2 minutes). Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating until the mixture is light and fluffy (about 3 to 5 minutes).
- Scrape down the sides of the bowl & add the eggs in one at a time. Make sure to beat thoroughly after each egg is added. Beat in the vanilla.
- Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Carefully turn the cake out onto the rack and let cool completely, at least 1 hour.
- Just before serving, prepare the topping: In a nonreactive bowl, combine the berries and 2 tablespoons of the granulated sugar and stir until well blended. Set aside. In a small bowl, using a rubber spatula, gently combine the mascarpone, sour cream, vanilla and the remaining 2 tablespoons granulated sugar. Fold in the whipped cream. Spoon the mascarpone mixture into the well of the cake, spreading it to the edges. Arrange the berries on top of the mascarpone mixture and dust the cake with confectioners’ sugar.