Blackberry Buttermilk Cake (adapted from this Bon Apetit recipe)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups flour, 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
zest of one small lemon
1 cup buttermilk
powdered sugar (for dusting)
Position a rack in middle of oven and preheat to 350° F. 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.
Combine 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl, whisk and 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.
Bake until cake is golden brown and toothpick inserted in center comes out clean, about 1 hour 10 minutes for a 9" pan (check continuously from 45 minutes on, as oven temperatures vary). Let cool in pan for 15 minutes, then run a thin, sharp knife around the edge of the pan to loosen. If the cake rose past sides of pan, cut off excess so that cake will sit level on plate. Invert on cake plate and remove pan. Peel off parchment. Dust top generously with powdered sugar and let cool completely.
Note: the original recipe called for a springform pan, and though that may have made it easier to invert, I had no problems using a traditional pan. Also, I don’t have a KitchenAid, but a simple two-beater mixer works just fine.
Recommended for: a delectable and polished dessert for those who prefer cakes without icing, and as a perfect accompaniment to a spring tea or light summer supper.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking.