I was finally able to catch up on some Bon Appetit reading over the weekend. Though I bookmarked multiple recipes, this blackberry buttermilk cake really stood out–I had to make it immediately. I ran to the market to stock up on blackberries and a springform pan (believe it or not, I didn’t have one before), and got to work.
The cake turned out moist and fluffy, with a rich buttermilk taste and hint of orange. The sweet blackberries perfectly complimented the otherwise plain cake, but I still felt as though something was missing. Since I had leftover blackberries, I whipped up a blackberry compote to spoon over the cake. The compote sealed the deal, providing more moisture and flavor.
Now I have to get the cake out of my apartment as soon as possible. Otherwise, I will eat it all. Yes, the entire cake. It’s that delicious, my friends.
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/2 cups cake flour (sifted, then measured), plus more for pan
3 cups fresh blackberries
1/4 cup plus 1 1/2 cups sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3 large eggs, room temperature
2 tsp. vanilla extract
1 1/2 tsp. finely grated orange zest
1 cup well-shaken buttermilk
Confectioner’s sugar, for dusting
Preheat oven to 350 degrees.
Butter 9″-diameter springform pan then line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange blackberries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
Sift cake flour, baking powder, salt and baking soda into a medium bowl; set aside. Using a stand mixer, beat 3/4 cup butter and remaining 1 1/2 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 until just incorporated. Do not over beat. Pour batter over berries in pan; smooth top.
Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour and 10 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment.
Dust top generously with confectioner’s sugar and let cool completely. Spoon blackberry compote on top of each slice (recipe below).
Cake recipe adapted from Bon Appetit July 2011 issue.
Blackberry compote recipe:
1 cup fresh blackberries
1/4 cup sugar
Juice of 1/2 lemon
1/4 tsp. vanilla extract
In a medium saucepan, combine blackberries, sugar, lemon and vanilla over low heat. Cook 30 to 45 minutes until mixture thickens.