Monday, June 7, 2010

Two Blackberry Cakes

Blackberries have been on sale for the past few weeks, so...

1. Blackberry Upside Down Cake
Blackberry Upside-Down Cake

Adapted from
this Gourmet magazine recipe
  • 2 1/2 cups fresh blackberries (12 ounces), washed and dried
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/2 cup well-shaken buttermilk

Preheat oven to 400°F.

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar and shake pan to help distribute sugar.

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve!

2. Walt's Blackberry Cake

From 1001 Low-Fat Desserts

  • 6 T butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 3/4 all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon allspice
  • pinch ground nutmeg
  • 1 1/2 cups pureed fresh or frozen (thawed) blackberries
  • 1/2 cup plus 1 1/2 tablespoons sugar

Beat butter and sugar in large bowl until well blended. Beat in egg. Mix in combined dry ingredients (flour --> nutmeg), alternating with blackberries, beginning and ending with dry ingredients.

Pour batter into greased and floured 6-cup fluted tube pan. Bake at 350 until toothpick comes out clean, 40-45 minutes. Cook cake in pan on wire rack for 10 minutes. Remove from pan and cool completely.

Optional: Drizzle with sugar or brown sugar glaze.

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