Sunken Berry Cake Recipe

Name: Sunken Berry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup creme fraiche or sour cream; 1 1/3 cups sugar; 2 tsp vanilla extract; 7 None eggs; 1 tbsp cornstarch; ¼ tbsp butter or margarine, softened; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 2/3 cup eggnog; 3/4 cup red currants (or blueberries); 1 cup small blackberries; 3/4 cup small green gooseberries (or finely diced kiwi); 1 cup raspberries; None None Powdered sugar for dusting

Servings: persons

3/4 cup creme fraiche or sour cream
1 1/3 cups sugar
2 tsp vanilla extract
7 None eggs
1 tbsp cornstarch
¼ tbsp butter or margarine, softened
2 1/2 cups all-purpose flour
1 tsp baking powder
2/3 cup eggnog
3/4 cup red currants (or blueberries)
1 cup small blackberries
3/4 cup small green gooseberries (or finely diced kiwi)
1 cup raspberries
None None Powdered sugar for dusting

1
Preheat the oven to 400u00b0F. Mix the creme fraiche, 1/3 cup sugar, 1 tsp of vanilla extract, and 3 eggs.
2
With a handheld mixer, combine cornstarch, butter, 1 cup sugar, 1 tsp vanilla extract and a pinch of salt. Beat in 4 eggs, one at a time. In a separate bowl, mix together the flour and baking powder and stir them into the mixture in 3 additions, alternating with the eggnog.
3
Pour the mixture into a greased and floured square 9 x 9 inch springform cake pan and smooth it with an offset spatula. Spread the creme fraiche mixture over the top and evenly distribute the redcurrants and three-quarters of the other fruit on the top. Press them down gently and bake the cake for 30-40 mins.
4
Take the cake out of the oven and let it cool on a wire rack. Remove from pan and serve it decorated with the remaining fruit and dusted with powdered sugar.

954

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup creme fraiche or sour cream, 1 1/3 cups sugar, 2 tsp vanilla extract, 7 None eggs, and more.

Yes, Sunken Berry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunken Berry Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions