When I first saw this in Gourmet as a raspberry buttermilk cake, I made it. And it was good, but nothing that totally knocked my socks off. Quick, easy, and a perfect everyday cake. By this point, my blackberries were a week old, I was getting tired of baking with them (something I never thought would be possible), and I didn’t want anything heavy or extravagant, because I would not be bringing the resulting recipe into the lab after the previous whining over not baking enough. I decided to try the buttermilk cake again, replacing the raspberries with blackberries, for something a little lighter to have around for a weekend when Husband was visiting. And you know what? It was so much tastier. When it comes to just eating, raspberries are my favorite, hands down. But when it comes to baking, I think the verdict is in – blackberries make EVERYHING better! This cake is ridiculously simple to make, so give it a whirl! (Interesting tidbit of note: unlike the raspberries, my blackberries were so fat, they all sank straight to the bottom of the cake!). This wraps up Blackberry Extravaganza week - I hope you enjoyed it and found a recipe or two to add to your collections!
Blackberry Buttermilk Cake
adapted from Gourmet June 2009
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup buttermilk
- 1 cup fresh blackberries
Directions:
- Preheat oven to 400F. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt. Beat together butter and 2/3 cup sugar at medium-high speed until pale and fluffy, about 2 minutes. Beat in vanilla and egg.
- At low speed, mix in flour and buttermilk until just combined. Spoon batter into cake pan, smoothing top. Scatter blackberries over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool an additional 10 to 15 minutes more.
all the blackberries hiding on the bottom of the cake
When I first saw this in Gourmet as a raspberry buttermilk cake, I made it. And it was good, but nothing that totally knocked my socks off. Quick, easy, and a perfect everyday cake. By this point, my blackberries were a week old, I was getting tired of baking with them (something I never thought would be possible), and I didn’t want anything heavy or extravagant, because I would not be bringing the resulting recipe into the lab after the previous whining over not baking enough. I decided to try the buttermilk cake again, replacing the raspberries with blackberries, for something a little lighter to have around for a weekend when Husband was visiting. And you know what? It was so much tastier. When it comes to just eating, raspberries are my favorite, hands down. But when it comes to baking, I think the verdict is in – blackberries make EVERYHING better! This cake is ridiculously simple to make, so give it a whirl! (Interesting tidbit of note: unlike the raspberries, my blackberries were so fat, they all sank straight to the bottom of the cake!). This wraps up Blackberry Extravaganza week - I hope you enjoyed it and found a recipe or two to add to your collections!
Blackberry Buttermilk Cake
adapted from Gourmet June 2009
Ingredients:
Directions: