Gluten-Free Smashed Berry Sour Cream Cake

a cake that tastes

like summer


You know when you're picking berries and they're so ripe, and it's sooooo hot out that you end up smashing them? That's what this cake makes me think of. Two other things about this cake. First of all, when I made it for Father's Day, it was not supposed to look particularly 4th of July appropriate, and second... I wasn't planning on sharing the recipe. Mostly I hadn't planned to share, because it was as usual a bit of an experiment, and I had no idea if I was going to love the way it turned out. 

Often when I'm baking for a family event, even if the recipe is something new and exciting, I have to reeeeally love it to make it again. Well I, and everyone else who got to enjoy it the first time around ended up really loving it, and when I added the photo of it to my instagram story, I got so many requests for the recipe that I figured that was all the incentive I needed to tweak the recipe and share it with you here. I wanted to sneak this in just in time for the 4th of July holiday, and general summertime entertaining if you're looking for a dessert that's a center piece all on its own. The cake is dense, buttery, and a little bit tart, pairing perfectly with the ripe berries that get smashed underneath.  

Ever since we moved into our house, if I'm baking anything then it never stays in our kitchen for very long, it makes its way down the line. This thrills me, because I always just want a little bit, and then I want it to disappear. Well I currently have a built-in dessert disappearing service. First it goes to Robert's dad and then to his 95 year old Grandmom. I get the sweetest post-it notes, or phone calls after she's tried whatever it is I sent over. Usually she remarks that "it wasn't too sweet!", as a lot of what I bake generally isn't, and it melts my heart every. single. time. This time around she said the cake was perfect paired with ice cream, and I'm inclined to agree. 



Smashed Berry Sour Cream Cake

serves 12


1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1 cup unsalted butter, at room temp
1 cup granulated sugar
2 large eggs, at room temp
1 tsp kosher salt
2 tsp baking powder
1 tsp vanilla
2 cups All-Purpose Gluten-Free Flour (I used Cup 4 Cup here)
1 cup sour cream
vanilla ice cream, for serving

  • Preheat oven to 350° and prepare a 9" cake pan generously with butter or cooking spray. 
  • Toss the fresh berries together in a bowl, and pour evenly into the bottom of the baking pan, creating one even layer.
  • Using a stand or electric mixer, beat the butter and sugar together until creamy. About 1-2 minutes on high speed. 
  • Add the eggs one at a time and continue mixing.
  • Reduce the speed to medium and add salt, baking powder and vanilla, scraping down the sides of the bowl as you go. 
  • Reduce the speed to low, and begin adding the sour cream, followed by the flour, in about 1/2 cup increments interchangeably, until fully incorporated. You'll want to scrape down the sides of the bowl periodically as you mix. Once all of the flour and sour cream are well combined, your final batter will be quite thick. 
  • Spoon dollops of the batter evenly over the berries in prepared cake pan. You want to try to keep the berries in a nice even layer after adding the batter, so best to slowly spoon the batter all over, and then smooth it out evenly with a spoon or spatula before baking. 
  • Bake for 40-45 minutes until the top has puffed slightly, and the edges are golden brown. 
  • Let cake cool completely before removing from pan. Carefully flip the cake over onto a serving plate, so that the berries are face up, and serve with ice cream if desired (Robert's grandmom definitely suggests ice cream).