Blackberry Buttermilk Cake: Courtesy of Bon Appétit

Every month my excitement mounts when I receive my new Bon Appétit in the mail.  I try to make a few new recipes right away and when the July 2011 issue arrived, I read it poolside and I came across a recipe for Blackberry Buttermilk Cake.

The cake was very good and stayed moist as promised.

Blackberry Buttermilk Cake  from Bon Appétit | July 2011

by Melissa Roberts

Buttermilk keeps this moist cake light and flavorful. Dust it with powdered sugar as it cools for a sweet, decorative finish.

Yield: Makes 8 to 10 servings

ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) 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
1 1/2 teaspoons finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)

Special equipment: Use a 9″–10″-diameter springform pan.

preparation

Position a rack in middle of oven and preheat to 350°. 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.

Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; 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 a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

Try it!  I hope you enjoy it!

Thanks again Bon Appétit!

© 2011 J. H-M and CultureChoc2010.

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