Berries and Cream Cake
From the Valley News, recipe contest, circa 1985
Dough:
1 ½ C flour
½ C sugar
½ C (1 stick)butter
1 ½ tsp baking powder
1 egg
2 tsp vanilla
1 quart berries
Filling:
1 pint (2 cups) sour cream
1 egg
½ C sugar
2 tsp vanilla
In medium mixing bowl beat dough until combined. Mixture will be stiff; need to mix together by hands. Pat dough into bottom of greased 10” springform pan.
Spread berries over dough.
In small bowl, beat together filling ingredients. Spread over berries.
Bake at 350* for 1 hour, until edges are lightly browned.
Cool. Keep refrigerated.