Yummy 4th Treat: Berry Cake with Cinnamon Whipped Cream

This yummy 4th of July treat sounded too good not to share!

Berry Cakes with Cinnamon Whipped Cream
Recipe by Tara Bench(Rachel Ray Magazine)
Makes 9 Cakes
Prep Time: 20 minutes
Bake Time: 35 minutes

Ingredients

1 stick (4 ounces) unsalted butter, softened
3/4 cup plus 1 tablespoon granulated sugar
2 large eggs, at room temperature
2 tablespoons plus 1 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup mixed fresh berries, plus more for garnish
2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon



1. Preheat the oven to 350°. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries.
2. Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove.
3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

Picture: Cedric Angeles