Summer Berry Savarin

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1 cake, 14 to 16 servings
2-1/2 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/2 cup sugar
1 teaspoon salt
1/2 cup milk
3/4 cup butter OR margarine, sliced
4 eggs
1 tablespoon freshly grated lemon peel
Lemon Syrup
1-1/2 cups sugar
1 cup water
1 cup fresh lemon juice OR 1/2 cup lemon juice and 1/2 cup lemon liqueur
6 cups mixed berries (strawberries, blueberries and raspberries)
Whipped cream, optional

Combine 1-1/4 cups flour, undissolved yeast, 1/2 cup sugar and salt in a large mixer bowl. Heat milk and butter until very warm (120° to 130°F). Pour into flour mixture and beat for 2 minutes with electric mixer, scraping bowl occasionally. Add remaining 1-1/4 cups flour, eggs and lemon peel; beat on high speed for 1 to 2 minutes until very smooth.

Pour dough into greased fluted tube pan. Cover with plastic wrap that has been sprayed with cooking spray. Let rise in a warm draft-free area 60 to 90 minutes or until dough has risen, but it will not double.

Combine 1-1/2 cups sugar and water in a medium saucepan and bring to a low boil for 10 to 15 minutes until slightly thickened. Remove from heat and stir in lemon juice.

Bake the savarin in a preheated 350°F oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove the cake from the oven and thoroughly prick the surface with a wooden skewer or table knife; brush the cake with half of the lemon syrup. Run a sharp edged spatula around the edge of the cake and invert onto a large plate or baking sheet. Brush the remaining syrup over the cake. Let cool and transfer to a serving plate. Mound berries in the center of the cake. Serve plain or with whipped cream.

Total Time
Rise Time 60 to 90 minutes
Bake Time 25 to 30 minutes
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