Blackberry Buttermilk Cake

Well, here it is.  The end to my 4-day diet plan!  Actually, I don’t think that a slice of this cake last night totally blew me off the scales, out through the roof, lodging helplessly in the neighbor’s tree with the kat.  It is scrumptious, and light, in a hot and summery sort of way!  A fun twist on the upside-down cake.

You’ll need a 9-10″ springform pan.  And some other stuff…you probably have all of it on hand!

Preheat the oven to 350F.  Butter the pan, and line the bottom with a circle of parchment paper, then butter the parchment also.  Mmmmm.  Butter.  😀  Actually, I think I went a bit overboard with the butter!  If it’s possible to go overboard with butter…

Dust the pan with flour and tap out the excess.

Arrange berries in a single layer in the bottom of the pan, and evenly sprinkle with 1/4 cup sugar.  I used frozen berries, 😦  (because I had bought them to make this cake a couple of weeks ago, and then didn’t, so I threw the blackberries into a zip-lock and into the freezer).  Fresh berries would be better I think.  Next time I’m trying raspberries!


Sift 2 1/3 cups cake flour with 1 1/2 tsp baking powder, 3/4 tsp salt, and 1/2 tsp baking soda, then set aside.  Use an electric mixer to cream together 3/4 cup butter and 1 1/3 cups sugar at medium-high speed, until pale and fluffy.  Scrape down the sides a couple of times during this process so it’s evenly blended!

Add 3 eggs, one at a time, beating until incorporated.  Add 2tsp vanilla extract and 1 1/2 tsp orange zest.  The batter will look almost like it’s separating, but it’s fine.  Slowly mix in the flour mixture, and the 1 cup buttermilk, alternating to begin and end with flour.

Pour the batter, which will be thick and creamy (yum) over the berries in the pan, smoothing out the top.  You’ll be able to see tiny flecks of the orange zest.

Bake until golden, about 1 hour, 25 minutes.  cool on a wire rack about 15 minutes, then slide a thin, sharp knife around the edges.  I have a non-stick springform pan, so I used the little plastic scraper that came with my tiny food processor so I wouldn’t scratch the pan.  It worked great!

Remove the pan sides.

Invert the cake onto a plate, peeling off the parchment gently.

Dust with powered sugar, and allow to finish cooling.

Eat!  A nice, big piece…because it’s too good for a tiny sliver.

Oh the goodness!!!  And it’s pretty, too.  😀  Kitchen Kat was helping, as usual.  From his vantage point in the middle of the floor.  He wonders why I step on him constantly…

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