I went 3 weeks without baking and as soon as I got back …I took out my mixer. I started with something quick and simple just to satisfy my urge…so I made butterscotch cookies. If you’d like the recipe, just leave a comment and I’ll send it right on over!
I couldn’t settle for just cookies, I wanted to make something that involved more steps and complexities…and this cake was a great start. This is my summer cake or at least one of the many favorites. What’s my spring cake? – Lemon of course! Fall and Winter? – Just stay tuned! It’s a simple cake with no fancy designs or fillings…just a moist blackberry cake dusted with some powdered sugar. This cake is perfect for a picnic, poolside party, or any casual gathering. Serve a slice up with a scoop of vanilla ice cream and watch the flavors merry together or enjoy it simply with a cup of coffee or tea.
I really enjoyed baking this cake as I was able to use my springform pan (which is often used to bake cheesecakes) and also because it was an upside down fruit cake! After dusting your pan, the first step is to line the blackberries at the bottom of the pan and then to sprinkle some sugar evenly. You would think that the sugar would melt and caramelize the bottom into an ooey gooey mess (or at least that’s what I thought!) but rather it created a very nice solid sugar coat similar to that of creme brulee. Where the berries were, the sugar and berries macerated to leave imprints of beautifully exploded fruits into the batter.
What’s a spring form pan?
A spring form pan comes in a round circular pan with a detachable bottom and a flexible side. It has a latch on the side that looses the pan so you can remove cakes easier than a regular solid pan. The springform pan is ideal for cheesecakes because it enables the removal of the cake with great ease and is often used for many delicate cakes. It’s also great for layering mousse and letting things set!
Now that Summer’s here, so are the weddings and engagements. Bdays, baby showers, whatever it is…desserts bring people together! Mini cupcakes, cake pops, sheet cakes, tiered cakes, ……the countless different desserts that I can’t wait to make! My next event is an engagement party with 100 mini cupcakes and 100 cake pops! I can’t wait to start! If you’d like some desserts for your special occasion, just leave a comment or shoot me an email at email@example.com.
Line berries at the bottom of the pan, coated in sugar.
smoothed out batter...ready for the oven!
golden brown 😀
sides removed from pan...the magic of springform!
tada! succesfully flipped over!
Blackberry Buttermilk Cake (from Bon Appetit)
- 3/4 cup of unsalted butter ( 1.5 sticks) at room temp
- 1 1/3 cup of granulated sugar + 1/4 cup of sugar
- 1 package of fresh blackberries
- 2 1/3 cup of cake flour
- 1 1/2 tsp of baking powder
- 3/4 tsp of salt
- 1/2 tsp of baking soda
- 3 large eggs at room temperature
- 2 tsp of vanilla extract
- 1 1/2 tsp of finely grated orange zest
- 1 cup buttermilk – well shaken
- Preheat oven at 350 F
- Grease 9 – 10 inch springform pan and dust with flour. Tap out excess flour and line bottom of the pan with parchment paper. Lay blackberries into bottom of the plan and sprinkle 1/4 cup of sugar over the bottom of the pan evenly.
- Sift flour, baking soda, baking powder, and salt in a bowl and set aside.
- Cream butter until smooth then slowly add 1 1/3 cup of sugar until smooth.
- Add eggs into butter mixture one at at time and incorporate. Add vanilla extract and zest into mixture and combine.
- Add dry and wet ingredients in 3rds, starting with flour and ending with flour.
- Pour batter into the pan and spread the top evenly.
- Bake in preheated oven between 1 hour – 1 hour and 25 minutes or until golden brown on top and inserted toothpick comes out clean.
- Once cake is ready, remove from oven and let cool in the pan for 10 – 15 minutes. After 10 – 15 minutes, run a knife around the edge of the pan to loosen the cake. Then loosen the pan by unlatching the spring form.
- Remove sides of the pan and flip cake over onto a wire rack and let cool.
- Generously dust top of the cake with powdered sugar.