I made 3 cakes with fruit yesterday morning and this blackberry almond buttermilk cake was hands down the winner. Not that there was a contest or anything like that, it just worked out that this cake took the ‘cake’ for first prize in my mini morning bake-off. This has been a crazy week for me, without much time spent in my kitchen -I ended up going over to our local pizza parlor last night and ordering a pizza for dinner, by the time I cleaned my kitchen after the cake baking extravaganza I wasn’t feeling much like cooking, another excuse was having Gracie, my 3 year old granddaughter for a sleep over. I did however give her a piece of my cake for breakfast, so all was not lost in the ‘grandma is a good cooker and rarely brings in pizza department’.
Speaking about departments, this is one for the totally random section. I’ve been hearing all these commercials on my car radio for Dodge Darts. Buy a Dodge Dart, come down and bring home a brand spanking new, Dodge Dart. So, this has got me thinking back to my first car. And you guessed it -my first car was a Dodge Dart. When I turned 16 my parents bought me, for $100, a used Dodge Dart convertible, white with red interior and a push button gear shift on the dash. I will venture to say that the new Dodge Darts are no way as cool as my ‘back in the day’ little red and white push button convertible. I would say that I wish I still had that car but that wouldn’t be the truth, although I’m thankful to have had my own car at the age of sixteen.
Back to my cake. A blackberry and sliced almond topped buttermilk cake is just the kind of rustic fruit dessert that I love to bake. There is something about old-fashioned desserts, especially cakes made with tangy buttermilk topped with sweet tart berries that will always make my dessert short list. This is also a cake that improves in both flavor and texture the next day, so a great recipe to make ahead and share over the weekend. Sift a little powdered sugar over the top of your cake before serving for a pretty berry sparkle.
Gently adapted from Standard Baking Co. Pastries by Alison Pray and Tara Smith.
- 1 & 1/4 cups all purpose flour
- 1/4 cup almond meal
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 6 tablespoons unsalted butter
- 1 cup organic cane sugar, whole foods brand
- 1 large egg, at room temperature
- 1/2 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 8 ounces fresh blackberries
- 1/4 cup slivered almonds
- 2 tablespoons organic cane sugar, for dusting on top of cake
- Powdered sugar, for garnish
- Preheat the oven to350F.
- Spray a 9x2" cake pan with baking spray, line the bottom with parchment paper and spray.
- Using a large bowl, whisk together the flour, almond meal, baking powder and salt.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes -until light and fluffy, scraping down the sides of the bowl as needed.
- Reduce the speed to low and add the egg, buttermilk and vanilla.
- Slowly add the flour until just incorporated, scrape down the sides of bowl as needed.
- Scrape the batter into the prepared pan and smooth out to sides of pan.
- Arrange the berries and almonds on top of batter, sprinkle the organic cane sugar over the top.
- Bake for 15 minutes and turn the oven down to 325F, continue baking for another 20 minutes, gently rotate the pan and bake for about 15-20 minutes longer.
- The cake is done when light golden brown on top and pulling away from the sides.
- Remove cake from oven and cool on metal rack until pan is cool enough to handle, loosen the cake from sides of baking pan with the blade of a thin knife. Place a large plate over the top of the cake still in the pan and gently flip to release cake. Remove the parchment paper from the bottom. Flip the cake fruit side up back on the cooling rack -cooling completely before dusting with powdered sugar and serving.