Easy Mixed Berry Snacking Cake

By Leite's Culinaria

Ingredients

Cooking spray or butter (for the pan)
2/3 cup mild olive oil or mild vegetable oil
3/4 cup granulated sugar
1/2 cup light brown sugar (packed)
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
2/3 cups buttermilk or whole milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup of your favorite fresh berries (halved if using larger berries such as strawberries) (dried with a paper towel)
2 tablespoons turbinado sugar (for sprinkling)
Confectioners' sugar (for dusting)
Whipped cream or vanilla ice cream for serving

Prep Time15mins
Cook Time45mins
Servings12

Instructions

Preheat the oven to 350°F (177°C).

Spray an 8-by-8-by-2-inch (20-by-20-by-5-cm) cake pan with non-stick cooking spray or coat with softened butter. Line with parchment paper.

In a large bowl, whisk together the oil, sugars, and vanilla. Add the egg, and then the yolk, whisking after each. Whisk in the buttermilk.

Sift the flour, baking powder, and salt onto a sheet of parchment, and using the parchment as a funnel, add the dry ingredients to the wet in three installments, folding with a flexible spatula after each, just to incorporate. Don't overmix.

Pour the batter into the prepared pan.

Sprinkle the top of the cake with the berries and then with the turbinado sugar.

Transfer the cake to the oven and bake, rotating the pan after 20 minutes, until a tester inserted comes out with a few moist crumbs, 40 to 50 minutes.

Let the cake cool to room temperature before dusting with confectioners' sugar and serving right from the pan. Add a dollop of freshly whipped cream or a scoop of vanilla ice cream, if desired. (The cake will keep wrapped in plastic wrap for three days on the counter - and some claim it gets better with age.)