From the kitchen of One Perfect Bite...I found the original version of this recipe in Food and Wine magazine last year. I've held on to it because the cake is easy to make and it's a great way to use that last cup of berries I always seem to have in my refrigerator at this time of year. The cake originally caught my eye because I thought it would make a great breakfast coffeecake. That proved not to be the case because it is too sweet to serve so early in the day. It does, however, make a wonderful snack cake, especially when it is served with a dollop of cream and some extra berries on the side. There are no tricks to making this buttermilk gem, but I want to emphasize an instruction that is given in the recipe. Be sure to line the cake pan with parchment or waxed paper. The berries in this cake will sink to the bottom of the pan and cause the cake to stick like glue if you don't. The cake is light and moist but it has a crackly crust thanks to a sprinkling of sugar that goes over the batter just before the cake is baked. If youhave extra berries, why not give this cake a try. Here's how it is made.
Buttermilk Cake with Blackberries...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine
4 tablespoons unsalted butter, softened, plus more for greasing
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup plus 1 1/2 tablespoons sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup buttermilk, at room temperature
1 1/4 cups blackberries, plus more for serving
Sweetened whipped cream, for serving
1) Preheat ovento 400 degrees F. Butter a 9-inch round cake pan and line bottom with parchment paper. Butter e parchment liner.
2) In a small bowl, whisk flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat butter with 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in egg and vanilla. At low speed, beat in buttermilk and dry ingredients in 3 alternating batches, ending with dry ingredients. Do not overbeat. Gently fold batter just until blended, then scrape into prepared baking pan and smooth the top.
3) Scatter 1 1/4 cups of blackberries over batter and lightly press them in. Sprinkle remaining 1-1/2 tablespoons of sugar over cake. Bake for about 30 minutes, or until a cake tester inserted in center comes out clean.
4) Transfer cake to a rack to cool for 10 minutes, then turn cake out of pan and remove paper. Turn cake right side up and let cool completely. Serve the buttermilk cake with whipped cream and more blackberries. Yield: 8 servings.
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