Oh what fond memories of this recipe!
It comes from last summer when my husband and I were visiting family in western france. We were in a small town in Brittany enjoying the gorgeous, relaxing atmosphere. We were by the sea watching the tide go out.
And as we were walking…we spotted blackberries! Tons of them! We decided to pick them.
It was wonderful. We picked and munched. We decided to keep some for when we were going to be in Madrid ( It was to be in three days time) and my husband asked me if I could bake a cake with them. This is the cake I made. The berries survived the trip and the cake was lovely. Apparently, one can use any kind of berry to make it. The appearance is beautiful but the taste is superb. And yes, it is brilliant with a cuppa!
* Please remember, not all ovens are created equal! Know your oven and watch the baking time.
Blackberry Buttermilk Cake
Bon Appétit | July 2011
yield Makes 8 to 10 servings
Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
- 2 1/3 cups cake flour (sifted, then measured) plus more for pan
- 2 1/2 cups (10 ounces) fresh blackberries
- 1/4 cup plus 1 1/3 cups sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons finely grated orange zest
- 1 cup well-shaken buttermilk
- Powdered sugar (for dusting)
- Special equipment: Use a 9″–10″-diameter springform pan.
Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.