blackberry buttermilk cake

13 Mar

ImageImageI have developed a wonderfully delicious, but dangerous habit.  Cake in the afternoon.  There is something incredibly relaxing about having a cup of tea and a slice of sweet sometime between lunch and dinner, and I don’t plan on stopping anytime soon.  That is, until the reality (panic, rather) of “I have a wedding in Hawaii in May” sets in.  Yesterday, I opened the fridge in search of a little snack and instead just eating the blackberries I eyed right out of the carton, I decided to take a perfectly healthy option and make it into a cake.  Que sera, sera.

ImageThis cake is a wonderful afternoon cake (yes, that is a new category in my world).  It is light, tart and sweet, but not too sweet and the whole blackberries can almost for a second make you think you’re eating something healthy.  You’re not.  Please see ingredients below.

blackberry buttermilk cake

(adapted from Food & Wine Buttermilk Cake with Blackberries)

4 tablespoons unsalted butter, softened

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup plus 1 1/2 tablespoons sugar

1 large egg, at room temperature

1 tsp vanilla extract

1/2 cup buttermilk, at room temperature (I make a non-dairy buttermilk by mixing just under 1/2 cup almond milk with 1 tablespoon vinegar and letting it sit for about 5 minutes before use)

1 small carton blackberries

Image1. preheat the oven to 400 degrees.  prepare a 9 inch round cake pan (i spray mine with Pam baking spray, but the less processed way would be with some softened butter and some flour)

2. mix together the flour, baking powder, baking soda and salt

3. in a large bowl, with an electric mixer, beat the 2/3 cup sugar and butter until light and fluffyImage

4. beat in the egg and vanilla

5. at a low speed, add half of the flour mixture, then the buttermilk, and finally the remaining flour mixture until just combined

6. pour batter into prepared pan, smooth the top

7. scatter the blackberries over the top of the cake, pressing them lightly into the batterImageImage

8.  sprinkle the cake with the 1 1/2 tablespoons sugar (this creates the sugary crust…mmm)

9.  bake for about 30 minutes until a toothpick stuck in the middle comes out clean

10.  transfer the cake to a cooling rack, then flip back around to present the cake  (add some whipped cream and some extra berries and you’re ready to rock and roll!  i skipped the whipped cream in an attempt to stay away from dairy, but it would’ve been delicious)

Make a cup of tea, cut yourself a warm slice and enjoy your afternoon treat!

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2 Responses to “blackberry buttermilk cake”

  1. timelesslady March 13, 2014 at 5:09 pm #

    Looks really delicious and not very fattening at all. Did you know you can freeze dairy buttermilk? It thaws out great…just whisk with a fork.

  2. Auntie Marilyn March 13, 2014 at 10:27 pm #

    That looks soooo good! I bet it would be great with blueberries, too.

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