Happy July 4th! While this recipe is not patriotic (think purple and yellow, not red/white/blue), I thought I’d share it anyway as it’s berry season. And berries are delicious. And this cake is delicious. And berries are only around for a month or so in central Cali so it is best to eat as many as possible while they are in season.
A couple of weeks ago I posted about the fabulous berries I got at Impossible Acres. Mmm berries! So plump and ripe.
I usually like to have my berries fresh, but J and I saw the Blackberry Buttermilk Cake recipe in the July 2011 Bon Appetit and we decided that we had to try it.
The verdict? Yummy, but not my favorite berry dish. I still can’t get over how good berry tarts are. It was light and fluffy and very berry. I think it is best eaten fresh. I might add a side of cream or vanilla ice cream next time.
The recipe can be found here or copied from the website:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 1/2 cups (10 ounces) fresh blackberries
- 1/4 cup plus 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
special equipment:Use a 9″-10″-diameter springform pan
Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.