Blackberry Buttermilk Cake
I found this delicious recipe and made it several times with guests loving each and every bite. Youll need a 9-10 springform pan
I found this delicious recipe and made it several times with guests loving each and every bite. Youll need a 9-10 springform pan
- 1/4 c sugar
- 3/4 t salt
- 2 t vanilla extract
- 1 1/3 c sugar
- 3/4 c unsalted butter room temperature, plus more for pan and parchment
- 2 1/2 c cake flour sifted, then measure plus more for pan
- 2 1/2 c (10 oz.) fresh blackberries
- 1 1/2 t baking powder
- 1/2 t baking soda
- 3 large eggs room temperature
- 1 1/2 t finely grated orange zest
- 1 c buttermilk well-shaken
- Carbohydrate 92.7367526785714 g
- Cholesterol 326.1596875 mg
- Fat 24.737521875 g
- Fiber 3.60123939341227 g
- Protein 13.8266040178571 g
- Saturated Fat 13.222541875 g
- Serving Size 1 1 Serving (264g)
- Sodium 427.424348214286 mg
- Sugar 89.1355132851592 g
- Trans Fat 2.51361125 g
- Calories 646 calories
Step-by-step
- Position rack in center of oven and preheat to 350.
- Butter pan and line w/a round of parchment paper.
- Butter parchment then dust w/flour and tap out excess.
- Arrange berries in a single layer in bottom of pan and sprinkle evenly with 1/4 C sugar.
- Sift 2 1/3 C flour, baking powder, salt, and baking soda into a medium bowl; set aside.
- Using an electric mixer beat 3/4 C butter and remaining 1 1/3 C 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, beginning and ending w/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 side.
- Invert cake onto rack and remove pan bottom; peel off parchment.
- Dust top generously with powdered sugar and let cool completely.
Multiplying this formula for a larger gathering requires caution because chemical leaveners like baking powder and baking soda do not scale linearly. Doubling the eggs and flour safely requires increasing the leavening agents by only one and a half times to prevent the structure from collapsing under excessive carbon dioxide production. Working with a springform pan measuring nine to ten inches ensures proper depth for the heavy batter, though a deep ten-inch round cake pan functions adequately if lined with extra parchment to assist with the final release.
Room temperature ingredients are mandatory for creating an emulsion that traps air during the initial creaming phase. Butter and eggs held at seventy degrees Fahrenheit incorporate microscopic air cells that expand under heat, which is the primary mechanical force lifting the flour mixture without relying solely on chemical agents. Beating the butter and sugar for a full two minutes at medium-high speed establishes this structural matrix before the eggs are added sequentially.
Alternating dry ingredients with buttermilk prevents gluten overdevelopment by coating protein strands in fat before hydration occurs. Finishing the bake requires watching for a golden-brown exterior and a wooden tester inserted into the center emerging completely clean after approximately eighty-five minutes in a 350-degree oven. Cooling the baked structure in the pan for exactly fifteen minutes allows the crumb to set structurally before the delicate inversion process separates the cake from its parchment lining.
