Abigail’s Berry Cake
Last night while I was preparing to make dinner, my nearly-seven-year-old daughter meandered into the kitchen. She stopped and checked out the counter, looked quietly and then disappeared around the corner. Soon after, I heard water running and the sound of hands being washed. A few more minutes passed and then Abigail appeared wearing her apron and a scrunchie to hold her hair back. “I washed my hands Mommy! Can I help?” How could I pass that up! While dinner was a simple affair, I decided at the last minute that we needed a dessert, and Abigail was going to make it.
I walked her through the steps, but it was obvious that she’s been paying attention. She whisked together ingredients like a pro, and before I knew it, she was asking me for help to scrape the cake batter into the pan. When it came time to sprinkle the berries, she was meticulous, leaving no spot un-berried. Later on, I knew I had made the right decision as the whole family enjoyed her cake and made the point to complement her. Abigail is now the official family cobbler maker, and has already requested that I pick up some apples for her next cake. 
Abigail’s Berry Cake
- 1 cup sugar
- 1 cup self-rising flour
- 1/4 teaspoon cinnamon
- 1 stick of butter, melted
- 1 cup low-fat milk
- 2 1/2 cups frozen rasberries (do not thaw)
- 2 tablespoons sugar
Preheat oven to 350ºF. Spray a 9-inch baking pan with non-stick spray (either square or round will work just fine here). In a mixing bowl combine the sugar, flour and cinnamon, stirring with a whisk to ensure even distribution. Add the butter and milk and mix well. Pour the batter into the prepared baking dish. Gently sprinkle the raspberries all over the surface of the cake. Finally, give the raspberries a sprinkling of sugar with the remaining 2 tablespoons of sugar. Bake for about 1 hour, or until cake is golden brown. 
