Saturday, February 11, 2012

Blackberry Buttermilk Cake

Covered in Sugar!!!

Artificial Lighting

Natural Lighting (and the next morning at that)
Of course once you buy buttermilk you have to use it up. So, I found this Bon Appetite recipe and was very happy with it. The only crazy thing is that it tells you to cook it for an hour and a half?! Seriously. So, while I did not cook it for that long, it was still a little on the dry side. I am sure the buttermilk and juicy black berries helped keep it moist.

Blackberry Buttermilk Cake
Adapted from Bon Appetite

3/4 c. room temperature butter
2 1/3 c. cake flour sifted, then measured. Plus more for pan.
2 1/2 c. fresh blackberries
1 1/3 plus 1/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 large eggs, room temp
2 tsp. vanilla extract
1 1/2 tsp. finely grated orange zest (I used lemon)
1 c. well shaken buttermilk

Position rack in middle of oven, preheat to 350. Butter pan, line bottom with parchment paper, butter parchment. Dust with flour, tap out excess. Arrange berries in a single layer on bottom, top with 1/4 c. sugar.
Sift flour, baking powder, baking soda and salt in medium bowl. In a large bowl beat butter and remaining sugar until pale and fluffy. Add eggs, one at a time beating well after each. Beat in vanilla and zest.
Beat in 1/3 flour, half the buttermilk, 1/3 flour, other 1/2 of buttermilk and finally 1/3 flour. Pour batter over berries. Bake until cake is golden brown. I think mine was in there for an hour or so.

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