Morning Sunrise in Italy

Allergens

Milk, Eggs

Ingredients

• 1 1/2 cups all
• purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/2 cup strawberries, sliced
• Confectioners' sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9 inch round cake pan.
2. In a large bowl, whisk together flour, sugar, and salt. Add the softened butter, milk, eggs, and vanilla extract stir until well combined.
3. Gently fold in raspberries, blueberries, and sliced strawberries into the batter until evenly distributed.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
6. Dust the top of the cake with confectioners' sugar just before serving.

Chef’s Insight

This cake can also be made into a trifle by layering it with custard and fruit preserves for a more elaborate brunch display.

Notes

For a touch of elegance, serve the cake on a cake stand and garnish with fresh mint leaves.