Blackberry Almond Buttermilk Cake

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.

Blackberry Almond Buttermilk Cake

Yield: 1 9\" Cake

Gently adapted from Standard Baking Co. Pastries by Alison Pray and Tara Smith.

Ingredients

  • 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

Instructions

  1. Preheat the oven to350F.
  2. Spray a 9x2" cake pan with baking spray, line the bottom with parchment paper and spray.
  3. Using a large bowl, whisk together the flour, almond meal, baking powder and salt.
  4. 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.
  5. Reduce the speed to low and add the egg, buttermilk and vanilla.
  6. Slowly add the flour until just incorporated, scrape down the sides of bowl as needed.
  7. Scrape the batter into the prepared pan and smooth out to sides of pan.
  8. Arrange the berries and almonds on top of batter, sprinkle the organic cane sugar over the top.
  9. 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.
  10. The cake is done when light golden brown on top and pulling away from the sides.
  11. 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.
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Comments

  1. Oh, my! This hits all the right happy notes for me. But no new car? Just a brief commercial interruption? HA HA HA! Seriously, beautiful as always, Miss Patty!

    • pattysfood says:

      Thanks Hope- maybe I’m listening to the radio too much -commercial interruption is becoming a way of life for me ;)

  2. Oh this cake is a beauty, I love the blackberry and almond combo!

  3. Oh my goodness. That cake is beautiful and just by its looks, it is a winner. And, the photos are so great. Thank you for sharing this winner with all of us.

  4. A buttermilk cake topped with blackberries and almonds? Definitely a winner. Lucky Gracie getting a slice for breakfast! I want one, too!

  5. Perfectly beautiful coffee cake, Patty; and I love blackberries!

  6. Patty, every time I come to your site there is always an amazing recipe with amazing pictures! Love this summer cake, with all those berries on top and sliced almonds. How pretty, and the powdered sugar sprinkled on top makes it only better. Pinned!

  7. This is almost too beautiful to eat! The blackberry almond topping is beyond delicious.

  8. This is my kinda dessert and cake – I could eat this any time of the day! Really beautiful, Patty and l like the recipe. ;)

  9. I am looking for an easy to prepare dessert for the busy holiday weekend. I may just have found what I was looking for in the fabulous Blackberry Almond Buttermilk cake! Bursting with seasonal flavor and easy to make!

  10. You must have been in heaven just hanging out in your kitchen baking these beautiful cakes all day. This one looks AMAZING and I hope you have others to share. Wink. Hope your week is going well!

  11. I think you forgot to leave the door unlocked last night. I was snaking my way through an unlocked window when the cops showed up or otherwise that cake would have been a goner. He he. I was just telling the ladies at the farmstand the blackberries have been the only good ones lately. I have to get some now. This cake is boo-tee-full.
    -Gina-

  12. Three cakes in one morning! That is just awesome. :)
    This cake is gorge, I can see why it was the winner! Your Dodge Dart sound(ed) adorable!!

  13. Beautiful cake – we all have weeks like that. Pizza is okay!
    I didn’t know they still made Darts?

  14. This is so beautiful. It would be a nice addition to any meal as well as serving on Labor Day!

  15. This cake is so beautiful, Patty! Such a wonderful combination of flavors with the blackberries and almonds, too. I bet it’s so moist from the buttermilk!

  16. I love fruit cakes!!! And this is clearly something I WILL make in my kitchen soon! Funny, I was just browsing through one of my cookbooks, “Perfect Cakes” by Nick Malgieri. It has a recipe for Fruit Financiers that I wanted to try. This one kind of reminds me of that recipe! But of course, with the addition of buttermilk, I know this one is a winner. Who doesn’t like buttermilk in their cake?! Have a good weekend, Patty!

  17. This looks like a great cake and I love your photos – they are so evocative and the light is great.

  18. This is a gorgeous cake, Patty! The type of cake that is always a winner in my house. I have so many blackberries and red raspberries coming in right now. So, I’ve been freezing them. My hubby is on South Beach , and I’m trying to keep the temptation down. Last week , I made 3 batches of jam in one day, and was so tired at the end of the day that we ate omelets for dinner! That cookbook has been on my shortlist for several months now…like I need another cookbook! Have a great weekend!

  19. Everything about this cake is scrumptious, especially my beloved blackberries! Spoiling grandkids is fun for both parties.

  20. I love buttermilk cakes too. I have a raspberry buttermilk cake that I make almost every summer, but I missed making it this year. Maybe I’ll make it with blackberries instead – yours is a real inspiration!

  21. What a beautiful cake, Patty!! Love the combo of blackberries and almonds :)

  22. I wish I still had my push-button car! We called it the Batmobile: black with red striping and red leather interior, Dodge Fury 440 – that car blew past everyone on he road :) You get a ton of grandma points with this cake and takeout pizza – way to go, Patty!

  23. My kids LOVE blackberries and they will be so crazy when they find this cake in the house. This summer I didn’t get a chance to bake with berries and it was so unfortunate. Wish fresh berries last all year around. I really like that you used buttermilk in this cake. So gorgeous!

  24. (Another) Patty says:

    When I plan what-to-cook or what-to-bake I also have to plan who-to-give-it-to. Many times it is helpful to be able to bring individual servings and so I often turn a cake or bread into a cupcake or muffin. Any suggestion on baking time if I were to make small loaves or muffins with your wonderful recipe? I would hate to do my routine trial and error method and waste a blackberry!

    • pattysfood says:

      Hi Patty, I would think taking 10 minutes off the original baking time for a large cake might work for cupcakes -just keep an eye on them!

  25. I wish I was the recipient of this gorgeous cake, blackberries are such a wonderful fruit. Such beautiful photos Patty!

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