Friday, July 02, 2010

Blackberry Buttermilk Cake


We did lots of blackberry picking on Wednesday --I mean lots!!  We came home and made two Blackberry Buttermilk Cakes.  Yesterday we made these precious little pies.  Well, some little helpers made these with only a tiny bit of help from me.  I have another Blackberry Buttermilk Cake in the oven right now.  One of my girlfriends is having a "ladies night" tonight so I think this scrumptious little cake will be a great addition to her buffet.  Don't you?  You really must make this --it is incredibly easy!




Blackberry Buttermilk Cake
From June 2009 recipe in Gourmet

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 pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blackberries, raspberries, or any other berry (about 5 ounces)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Place berries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.





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