The name MaryAnn comes from the name of the pan which

has a deep indentation in the center of it. Otherwise, I would call

it a “Claudia” cake as it is one of her favorites and I make it for her birthday!

2 C. Flour
2 tsp. Baking Powder
1 tsp. Salt
16 Tbsp. Butter (2 sticks) – unsalted, room temp.
1 ¾ C. Sugar – granulated
4 Eggs – large
2 tsp. Vanilla Extract
1 C. Milk
3-4 C. Berries
1 C. Heavy Cream – chilled
2 Tbsp. Sugar – granulated
Powdered Sugar – for dusting, optional

PREHEAT OVEN TO 350º

GREASE AND FLOUR A MARYANN PAN

Over a sheet of waxed paper sift together flour, baking powder, salt and set aside.

In the bowl of a heavy-duty mixer fitted with the flat beater, whip the butter on medium speed until smooth and creamy. Reduce speed to low and gradually add 1 ½ cups sugar beating until smooth, creamy and well blended. Increase speed to medium-high and continue beating until mixture is light and fluffy, stopping to scrape down the sides of the bowl occasionally.

Add the eggs, one at a time, beating well after each addition.  Add vanilla and blend in. Reduce speed to low and add the flour and milk in 3 additions, alternating with milk but beginning and ending with flour. Beat just until all is bended and there are no lumps.

Pour batter into the prepared pan and bake until a toothpick inserted in the thickest part comes out clean – about 40-45 minutes. Remove from oven and transfer to a wire rack to cool for about 15 minutes. Carefully turnout cake to a wire rack and cool completely – about 60 to 75 minutes.

Meanwhile in a nonreactive bowl combine your choice of berries, that have been picked over, rinsed, and let dry, and sprinkle over the ¼ cup of sugar, tossing with the sugar until well blended. Cover and refrigerate stirring occasionally until ready to use – at least 1 hour.

Whip cream with the 2 tbs of sugar until holding peaks and refrigerate. Just before serving, pour the berries into a mesh strainer over a bowl, reserving any juices that have accumulated. Brush a little bit of the juice over the well of the cake.  Spoon whipped cream into the well, spreading it to the edges.  Arrange the berries on top and add a few dollops of whipped cream and, if desired, dust with powdered sugar.

NOTE: for Claudia’s cake I just top with strawberries. However, if you top with strawberries and blueberries you have a very patriotic cake suitable for several of the holidays!

BUON MANGIATA!