Here’s a recipe for a blackberry cake with a texture so smooth and soft you can’t resist.
Prep Time: 30 minutes
Baking Time: 1 hour at325°F (180°C)
Difficulty: easy
For: a round mold of 9 inches (23 cm)
Ingredients
2 ½ cups of all-purpose flour (334g)
½ teaspoon of salt
2 ½ teaspoons of baking powder
1 cup of granulated sugar (222g)
3 large eggs
1 cup of sour cream (8-ounces) (200 g)
zest and juice of 1 lemon
½ cup of unsalted butter, melted and cooled (4oz or 113g)
2 cups fresh or frozen blackberries (10oz) (250 g)
2 tablespoons of icing sugar for topping
Instructions
Preheat the oven to 325°F.
In a large mixing bowl, whisk together the flour, salt, baking powder and sugar.
In a medium mixing bowl, whisk the eggs until blended. Add the sour cream, lemon juice and lemon zest. Whisk until blended.
Slowly add the melted butter whisking constantly until combined. Pour the flour mixture into the sour cream mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
Pour half of the batter into the prepared pan. Spread 1 cup of blackberries over the batter. Dollop the remaining batter over the blackberries, and smooth with a spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter.
Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Sprinkle icing sugar on top. Serve slightly warm or at room temperature.