Blackberry Buttermilk Cake
Recipe adapted from: http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake, adapted from Gourmet.
1 cup all purpose flour
1 tsp baking soda
1/2 stick butter
2/3 cup and 2 tsp sugar, separated
1/2 vanilla bean, scraped
1 egg
1/2 cup buttermilk
1/2 pint fresh blackberries, cut in half
I cut the sugar a little but still found it to be too sweet. Next time I’m going to try it with 1/2 cup and 1 tsp sugar. I would also use only half of the vanilla, but I’m not the biggest vanilla person. Anyhoo…
Preheat to 400 F. Butter and flour a cake pan around 9 inches (that’s what she said… then he pointed out that she was being pretty fucking ambiguous, then they made cake… ‘cause that’s what the kids are calling it these days).
In one bowl mix together the flour and baking soda and measure out the buttermilk (keep them separate!). In a large bowl beat together the butter and the 2/3 cups (or 1/2 cup) sugar until it’s light and fluffy, add in the vanilla and/or some lemon zest and the egg. Once the egg is incorporated add flour in three batches. Alternate with the buttermilk. Begin and end with flour. Mix just until combined. Spread the batter into the cake pan, smooth it out as evenly as you can, top with the berries of your choice and the remaining sugar. Bake until golden and a tooth pick comes out clean (20-25 min.).
Let it cool in the pan for about 10 minutes. This is where you remove it from the pan and eat the crap out of it. Oh god I do know how to make things appetizing. And now I have deja vu. Or is that just self plagiarism. Either way I’m totally winning at life.
Go eat some cake!
