5 from 46 votes
Basil Berry Cake
The Basil Berry Cake blends fresh basil leaves and lemon zest into the sugar to infuse a subtle herbal brightness into a buttery cake batter topped with mixed berries. The cake bakes with the berries lightly pressed into the surface, creating pockets of juicy fruit and a tender crumb. This combination adds fresh and sweet notes to a moist cake that showcases herbs and summer fruit.
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings:
8
Calories:
270 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup granulated sugar
- 12 basil leaves
- lemon zest of 1
- 1/2 cup butter 1 stick, 113g, softened
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 egg large
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2 cups mixed berries (such as raspberries, blueberries, blackberries, and strawberries; if using strawberries, cut into smaller chunks)
- ¼ cup apricot jam
Instructions
- Preheat your oven to 350°F. Grease and flour a 9-inch round springform pan. Cut a circle of parchment paper that matches the bottom of the pan, and place in the pan.
- In a food processor, add the sugar, basil leaves, and lemon zest. Turn on the food processor and continue to run until the basil and lemon zest is fully incorporated with the sugar, and there are no visible leaf pieces.
- Set aside 1 tablespoon of the sugar, and add the rest to the bowl of a mixer, along with the softened butter, baking powder, and salt. Beat until smooth. Add the eggs one at a time, beating each time until thoroughly combined. Beat in the vanilla.
- Stir in the flour on low speed, being careful not to overmix. You will end up with a smooth, thick batter. Spread the batter evenly into your prepared pan––it will be a fairly thin layer. Sprinkle the berries over the cake, and lightly press into the batter. Sprinkle the cake with the remaining sugar.
- Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven, and allow to cool slightly.
- While the cake is cooling, warm up the apricot jam in the microwave or in a small saucepan until warm. Brush the top of the cake with the warm jam. Serve warm or at room temperature––either on its own, or with whipped cream and fresh berries.
Cup of Yum
Nutrition Information
Calories
270kcal
(14%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
71mg
(24%)
Sodium
191mg
(8%)
Potassium
103mg
(2%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
465IU
(9%)
Vitamin C
1.1mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 270
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 191mg | 8% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.