I love this season with plentiful fresh berries at the market; I always loved strawberries, but I’ve come to really love other berries, especially blackberries. I didn’t like the seeds which got stuck in between my teeth, and truthfully the blackberries I ate when I was younger tasted really tart. However, I have been buying blackberries from the organic or farmer’s market when they are in season, and holy moly do they taste sweet and heavenly!! So this time, I bought extra blackberries to bake a cake with it. Today’s recipe came from here, and this has become one of my favorite cake!
Makes 8-10 servings: you will also need a 9-10 inch springform pan.
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 (I ended up using slightly less 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.
The cake came out really light and fluffy, but with nice substance. It wasn’t heavy at all, and it wasn’t light like Angel Cake. I love the texture and the subtle citrus flavor from the orange zest. I think you can easily substitute lemon zest (but I don’t think lime zest will go well). Blackberry topping had a nice flavor from caramelized sugar, but was able to maintain the “blackberriness” (if that even makes sense to you). Even after 2 days (in fact going into the 3rd day on our kitchen counter), the cake maintained the moistness and still tasted wonderful! Two thumbs up!!