Print Options:

Cody Road Berry Cake

 1 stick unsalted butter, room temperature, plus more for pan
 1 ¾ cups unbleached all-purpose flour
 1 ¾ tsp baking powder
 ¾ tsp kosher salt
  cup granulated sugar
  cup packed light-brown sugar
 2 large eggs, room temperature
  cup whole milk, room temperature
 1 cup raspberries
 1 cup blueberries
 Fine sanding sugar, for sprinkling

Preheat oven to 350 degrees. Butter a 9-by-2-
inch round cake pan. Line with parchment; butter
parchment. Whisk together flour, baking powder and


Beat butter with granulated and brown sugars
on medium-high speed until light and creamy. Add
eggs, one at a time, beating to combine after each
addition. Beat in CODY ROAD BOURBON. Add flour
mixture in three batches, alternating with milk and
beginning and ending with flour; beat until combined.
Transfer batter to prepared pan. Sprinkle top with
berries, pressing some down into batter. Sprinkle
generously with sanding sugar. Bake until edges
begin to pull away from pan and top springs back
when lightly touched, 50 minutes to 1 hour.


Let cool in pan 20 minutes. Turn out onto a
wire rack carefully (cake is quite fragile when warm);
remove parchment paper.