Tag Archives: zest

Take a Big Bite!

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I have stumbled upon an amazing moist yellow cake recipe. Ooooh how I have been searching. My lovely friends and fellow foodies, this is a recipe to play with, BLACKBERRY BUTTERMILK CAKE. A perfect dessert for the middle of July, inspired by an abundance of sweet summer blackberries and my son Colby is coming for dinner! A sweet and wholesome dessert is just what will complete our summer evening dinner.

The berries are arranged in the bottom of a spring form pan atop parchment paper and sprinkled with sugar.

An orange is zested for the cake batter. Just enough to give the cake a hint of citrus.

I love every second of this dessert. I can feel it in my happy heart that it will be wonderful. The secret is Buttermilk.

Ready for the oven! Placed on a sheet pan, as my spring form pan is not trustworthy…..

And what a sweet surprise, moist and fragrant, BLACKBERRY BUTTERMILK CAKE. What an entirely unexpected treat…..I rummage through my cupboards searching for a bottle of cointreau to boost my whipped cream with an intoxicating zing of citrus….

The strawberries, orange zest and blackberries blend well together. Each bite revealed interesting textures and layers of complimentary flavors. I couldn’t help myself from taking “too big of a bite”.

I UNDERSTAND THE MAGIC OF SUMMER

 BLACKBERRY BUTTERMILK CAKE

  • 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 cake bounces back when pressed gently with fingertip, about 1 hour 25 minutes for a 9″ pan and about 1 hour for a 10″ pan. 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 powdered sugar and let cool completely.
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