Bon Appetit Blackberry Buttermilk Cake

I’m obviously on a Bon Appetit kick.  This recipe is in the most recent issue, July 2011, in the berry special. I was crazy about the berry special in the first place and then I saw this treat.  It was 96 degrees the day I made this cake, which obviously is a great day to turn on the oven for an hour. You may think I’m crazy, but who could possibly resist a beautiful blackberry buttermilk cake? Not me, and it was worth the extra sweat to dig into this scrumptious summertime cake. And it is easy. Really easy. Yes, it bakes for a long time and heats up your kitchen. But it is worth it. This cake would be perfect of a summer BBQ/potluck type of event. No icing required and the fruit makes it healthy….right? I mean, doesn’t that look so delicious?

Oh, and one more thing. I got a new camera. That’s right, I finally got a DSLR,  Nikon D3100. No, I didn’t get it just to blog. I’ve been taking pictures of everything, but I do admit I am loving the improvement on my food pictures. I am just barely starting to learn how it works, and I have such a long way to go with staging. But, I’m still pleased with my improvement. What do you think?

Ok, on to the recipe!

Like I said, this recipe is very easy. I made it late in the afternoon and it was easily ready for dinner.

Blackberry Buttermilk Cake by Bon Appetit

Ingredients

  • 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

Preparation

  • 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.

Aren’t the orange specks pretty?

  • Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Note: My cake only took 1 hr, 8 minutes. You will see in the reviews some only took 40 minutes. So watch very carefully! A tester should not be crumb free, that is too dry!   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.

The easiest way to flip is to first undo the sides of the pan, then put a cake board (you can find them in the cake decorating section at Walmart and Michaels, along with a slew of other stores. Well worth the money!) on top of the cake and just flip! Then you have this:

Dust with powdered sugar and you are the hit of the party! Don’t forget to save a piece for yourself….
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2 Comments

Filed under cake

2 responses to “Bon Appetit Blackberry Buttermilk Cake

  1. Ellen

    I’ll bet this would work with rhubarb, or a strawberry-rhubarb mixture. You’d have to make it in June, though.

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