This easy-from-scratch buttery cake bursts with fresh fruit flavor, and vanilla “sauce” makes it even sweeter!
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 6 tbsp. butter at room temp.
- 1 1/4 c. sugar
- 1 egg
- 1 1/4 c. buttermilk
- 2 tsp. vanilla extract
- 1 tsp. cornstarch
- 1 1/2 cups + 2/3 cup raspberries, from 2 (6 oz.) conts.
- 1/3 c. blackberries
- 1/3 c. blueberries
- 1/3 c. vanilla ice cream, melted
Heat oven to 350°F. Line 8" square baking pan with enough foil to overhang sides by 2"; coat with cooking spray. Mix first 4 ingredients. On medium-high speed, beat butter and 3/4 cup sugar until creamy, 2 min. On low speed, beat in egg, then buttermilk and vanilla until combined. Beat in flour mixture until just combined. Transfer to pan. Bake until toothpick inserted into center comes out clean, 45–50 min.
Meanwhile, in pot, combine remaining sugar with cornstarch and 1/2 cup water. Stir in 1 1/2 cups raspberries; over medium-high heat, bring mixture to a boil, stirring to break up raspberries. Reduce heat to medium-low and cook, stirring occasionally, until mixture thickens, about 3 min. Strain raspberry mixture into bowl; stir in blackberries, blueberries, and remaining raspberries. Let cool slightly, about 15 min.
Transfer cake to rack. Immediately, using skewer, poke 1/4" holes all over top of hot cake. Spread berry mixture over top, allowing juices to drip into holes. Cool. Using foil, lift cake from pan to serving plate. Remove foil. Just before serving, spread melted ice cream over top.