Are you tired of flat, dense cakes that fall short of your baking dreams? Get ready to elevate your dessert game with this mouthwatering High Altitude Mini Berry Cake that will make your taste buds dance and your guests beg for seconds! Packed with juicy mixed berries and a perfectly light texture, this cake is not just a dessert – it's a celebration of baking mastery that conquers the challenges of high-altitude cooking. Whether you're a mountain dweller or just looking for a spectacular treat, this recipe is about to become your new secret weapon in the kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C). Adjust the oven rack to the center position. Grease and flour an 8-inch cake pan or line with parchment paper, taking into account high altitude baking requirements.
- In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even mixing at high altitude.
- In a separate large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes. At high altitude, creaming is crucial for proper aeration.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract thoroughly.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with dry ingredients, mixing on low speed just until combined. Avoid overmixing to prevent tough cake texture.
- Gently fold in the mixed berries, being careful not to crush them. For high altitude baking, reduce sugar by 1-2 tablespoons to prevent over-rising.
- Pour the batter into the prepared cake pan, spreading evenly. Tap the pan lightly on the counter to remove any air bubbles.
- Bake for 22-25 minutes, checking doneness with a toothpick inserted into the center. At high altitude, baking time might be slightly shorter due to lower air pressure.
- Remove from oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with additional fresh berries before serving. Serve at room temperature.
Tips
- • Always adjust your ingredients for high altitude baking. The reduced air pressure can dramatically affect how your cake rises and sets.• Be extra careful not to overmix the batter. At high altitudes, overmixing can lead to a tough, dense cake texture.• Reduce sugar slightly to prevent over-rising and potential collapse during baking.• Use fresh, room-temperature ingredients for the best possible texture and rise.• Check your cake a few minutes earlier than the recommended baking time. High altitude can speed up the baking process.• Consider using an oven thermometer to ensure accurate temperature, as high altitude can affect oven performance.• Let the cake cool completely before serving to allow the structure to set properly.Pro Tip: The key to this cake's success is gentle handling and precise measurements – treat your batter like a delicate work of art!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
