Basil Berry CakeI dare you. That’s what this cake recipe said to me. The “Basil Berry Cake,” from The Woks of Life, was easy enough to assemble. Food processor (sugar, basil, lemon zest), stand mixer (butter, eggs, flour, etc.). I poured a thin layer of green batter. Imagine that. Green.

I indulged in blueberries and strawberries and baked for 49 minutes. My sticky jam layer was just enough to spread on the top of my cake. You’ll win, with a sweet-enough cake. Taste the berries.

PREP TIME: 90 minutes for prep and baking
TASTE: sweet berries

I can’t let go of my cake feelings, yet. So, next time, I want to bake the “Cherry Crumb Cake,” from the July/August 2017 issue of Bake From Scratch (recipe below). Come back to my site next week, to enjoy this one with me.

Cherry Crumb Cake
Bake From Scratch, July/August 2017
Makes 1 (8-inch) cake

½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup firmly packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
¼ cup whole buttermilk
1 lb. cherries, pitted
Ginger-Lime Crumb Topping (recipe follows)

Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with baking spray with flour. Line pan with parchment paper, and spray pan again.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in the extracts.

In a medium bowl, whisk together flour, baking powder and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan, smoothing top with an offset spatula. Top with an even layer of cherries. Sprinkle with Ginger-Lime Crumb Topping.

Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Cover, and store at room temperature for up to 2 days, or refrigerate for up to 6 days.

¾ cup all-purpose flour
½ cup granulated sugar
⅓ cup unsalted butter, melted
¼ cup chopped pecans
2 tsp. lime zest
1 tsp. grated fresh ginger
½ tsp. salt
¼ tsp. ground cinnamon

In a small bowl, stir together all ingredients until mixture is crumbly. Use immediately, or refrigerate for up to 5 days.