Monday, August 8

Blackberry Buttermilk Cake

Although I'm constantly getting inspired by food magazines, TV shows, and my latest restaurant experiences, I always try to add my own spin on dishes to make them uniquely my own. With baking, however, there's little room for adjustment because all measurements must be followed precisely to ensure a good end product. So, when I saw this recipe in Bon Appetit's July issue for blackberry upside down cake, I knew it would be delicious as is. After checking out a few reader comments I decided to lower the baking time but kept everything else the same. The result was a perfect, moist cake with a jam-like blackberry topping. It was so delicious, and there wasn't any twist I could have made to make it better (besides serving a little ice cream on top).

Blackberry Buttermilk Cake:
  • Butter a 9" springform cake pan, place a circle of buttered parchment paper over the bottom of the pan, then flour the pan (tapping out any excess flour).
  • Place 10 oz. fresh blackberries in a single layer at the bottom of the pan and cover with 1/4 c. white sugar.
  • Meanwhile, cream together 1 1/2 sticks room temperature butter with 1 1/3 c. white sugar until fluffy.
  • Then beat in 3 eggs, one at a time, and mix in 2 tsp. vanilla extract and 1 1/2 tsp. freshly grated orange zest. Set aside.
  • In another bowl, sift together 2 1/3 c. cake flour*, 1 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 3/4 tsp. salt.
  • Combine 1/3 of the flour mixture to the wet ingredients, then add 1/2 c. buttermilk
  • Repeat, then add the last 1/3 of the flour mixture.
  • Pour the batter evenly over the berries and smooth the top.
  • Bake in a 350°F oven for 75 minutes, or until you can poke the cake with a toothpick and have it come out clean.
  • Let cake cool for 15 minutes, then remove from the pan, turn the cake upside-down, and remove the parchment paper.
  • Garnish with powdered sugar and more fresh berries.**

Serves eight - ten
*Available at most grocery stores. Can be substituted for all-purpose.
**I also served mine with vanilla bean ice cream.