blisteringlydrunk

food amongst family and friends

Ky’s Birthday Cake September 19, 2011

Filed under: Baking,Cakes,Desserts,Make Ahead — blisteringlydrunk @ 5:18 pm
Tags: , , , , ,

I’ve been such a slacker about posting and I have a massive backlog of summer recipes waiting for their day in spotlight. I took a look back and realized that 90% of my favourite summer recipes are desserts. Good? Bad? Probably best not to over-think it.

I made this cake for Ky’s birthday because it’s pretty and summery and, well, I needed to try something other than my fave chocolate cake (which I still haven’t posted, oddly enough). This was an easy cake – heavy like a pound cake with a light blackberry top and a tangy kick, thanks to the lemon zest. I borrowed the recipe from Bon Appetit and I highly recommend serving it with this bourbon ice cream. Make it tonight!

Katie

3/4 cup butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) – I make my own with these directions
2 1/2 cups (or more) fresh blackberries
1/4 cup plus 1 1/3 cups sugar
1 1/2 t baking powder
3/4 t salt
1/2 t baking soda
3 eggs, room temperature
2 t vanilla extract
1 1/2 – 2 t orange or lemon zest
1 cup buttermilk (shake it up!)
Powdered sugar (for dusting)

Use a 9″-10″-diameter springform pan

  1. Butter pan; line bottom with a round of parchment paper and butter and flour the parchment and sides of pan.
  2. Lay berries in bottom of pan and sprinkle with 1/4 cup sugar.
  3. Sift flour, baking powder, salt and baking soda.
  4. Cream butter and remaining 1 1/3 cups sugar with a hand mixer until pale and fluffy. Add eggs one at a time, beating well. Then beat in vanilla and zest.
  5. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Mix just until incorporated.
  6. Pour batter over berries in pan and smooth the top.
  7. Bake at 350F until golden brown and cake bounces back when pressed gently with fingertip – about 1 hour 25 minutes for a 9″ pan and about 1 hour for a 10″ pan.
  8. Cool in pan 15 minutes, then run a knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto rack or plate and remove pan bottom, then peel off parchment.
  9. Dust top generously with powdered sugar and let cool completely.

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