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Buttermilk Cake with Blackberries Recipe
Adapted from Food and Wine, August 2012
Make One 9″ round cake | Prep Time: 20 minutes | Bake Time: 30-35 minutes
1 cup all purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (60g) unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1 1/4 cups blackberries
Whipped cream for serving (optional)
Preheat the oven to 400°F. Line a 9″ round pan with parchment paper and butter the pan and paper.
Sieve and whisk the flour, baking powder, baking soda and salt into a bowl. Set the bowl aside.
Use an electric mixer to beat the butter and 2/3 cup sugar until light and fluffy. Add in the egg and vanilla extract.
Turn the mixer to low speed. Add in the buttermilk and the dry ingredients in 3 alternating batches, ending with the dry ingredients. Do not over beat.
Turn off the mixer and use a spatula to fold gently until all the dry ingredients just blended. Pour into the prepared 9″ pan. Smooth the top with the spatula.
Scatter the blackberries over the batter and lightly press them in. Sprinkle the remaining 1 1/2 tablespoons sugar over the top.
Bake the cake for 30-35 minutes, or until a cake tester inserted in the center comes out clean.
Remove the pan from the oven. Let it sit for 10 minutes on a wire rack. Slowly turn out the cake, remove the paper and let the cake cool right side up on a wire rack.
Optional: Serve with whipped cream.
Do not keep this cake over 2 days.