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We are absolutely thrilled to have our dream team of seasoned interns back at the museum for the summer. Annabelle, who has been with us here for three years and has just graduated from Williams College with a degree in History and French, and is headed to Paris for graduate school in the fall!
We will miss her and her wonderful cakes, but we've all promised to visit! Here is her favorite, from her favorite cookbook on French cakes, Gâteau by Aleksandra Crapanzano.
From Annabelle, "You can use any kind of berry combination for this cake. I love strawberries and blueberries together!"
Gâteau aux Baies (Berry Cake)
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon fine sea salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
1 cup minus 1 tablespoon light brown sugar
3 large eggs, room temperature
1 tablespoon limoncello
Grated zest of 1 large lemon
¾ cup plus 1 tablespoon crème fraîche
1 ½ cups of berries, fresh or frozen
INSTRUCTIONS
- Preheat oven to 350. Butter and flour a 9-inch cake pan.
- Mix in a bowl the flour, baking power, and sea salt. In a separate bowl use a stand mixer or handheld beaters at medium speed to cream the butter, granulated sugar, and brown sugar together until pale and fluffy.
- Reduce the speed to medium-low and add the eggs, limoncello, and lemon zest.
- Fold in half of the dry ingredients into the wet. Then add the crème fraiche. Add the remaining dry ingredients.
- Pour half of the batter into the pan. Dot the batter with half of your berries. Add the remaining batter and dot the batter with your remaining berries.
- Bake for 55-65 minutes and let sit to cool.
ENJOY!
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