Berry Cakes with Cinnamon Whipped Cream Tara Bench   From Every Day with Rachael Ray June-July 2007 MAKES NINE Prep Time: 20 min Bake Time: 35 min 1 stick (4 ounces) unsalted butter, softened 3/4 cup plus 1 tablespoon granulated sugar 2 large eggs, at room temperature 2 tablespoons plus 1 cup heavy cream 1 teaspoon pure vanilla extract 1/4 teaspoon salt 1 cup flour 1 cup mixed fresh berries, plus more for garnish 2 tablespoons confectioners' sugar 1/2 teaspoon ground cinnamon 1. Preheat the oven to 350°. Lightly grease a muffin pan. Using an electric mixer, beat the butter and 3/4 cup granulated sugar until pale, about 5 minutes, scraping down the sides of the bowl. Add the eggs and beat until fluffy, about 2 minutes. Add 2 tablespoons cream, the vanilla and the salt and mix until combined, scraping as necessary. Beat in the flour until incorporated. Using a spatula, gently stir in the berries. 2. Spoon the batter into each muffin cup, about three-quarters full. Top each cake with a few berries and sprinkle the remaining 1 tablespoon granulated sugar over the cakes. Bake until a toothpick inserted in the center comes out with only a few crumbs, 30 to 35 minutes. Let cool in the pan, then run a knife around the edges and remove. 3. In a small bowl, whip the remaining 1 cup cream with the confectioners' sugar and cinnamon until soft peaks form. Serve with the cakes.

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