*NOTE: The original recipe used butter or margarine cut into chunks.
Butter and dust with flour a 9" cake pan with removable rim. (I just sprayed nonstick cooking spray and floured the spring form pan)
In a bowl, combine 1 C granulated sugar and 1/2 C ICBINB-Light. Slowly beat with mixer to blend, then beat on high speed until well mixed, about 3 min.
Add 1 C flour, baking powder, and eggs. Stir to combine, then beat on high speed until the stiff batter is well blended, about 2 min.
Scrape batter into cake pan and spread top smooth.
Scatter berries evenly over batter. Sprinkle fruit with 1 T granulated sugar.
Bake on the center rack of a 350 deg F oven just until cake begins to pull from pan rim, 55 - 60 min. Run a thin-bladed knife between cake and pan rim. Let cool at least 10 min or, if making ahead, wrap cake airtight when cool and let stand at room temp. up to 1 day.
Remove pan rim, dust cake with powdered sugar, and cut into wedges. (I didn't add the extra sugar on top ... it was wonderful just plain)
Prep and Cook Time: About 10 min to mix, 1 hr to bake Notes: Use any juicy berry (except strawberries) or pitted cherries. Or cover the surface of the batter with a layer of fruit slices - plum, apricot, nectarine, peach, apple or pear.
Makes 8 servings.
This was very light and extremely tasty!!
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