Its summer and there is nothing that I love more than fresh fruit. I have been working it in to every nook and cranny… mainly breakfast and dessert… these past few months. Remember when I went blueberry pickin’? Well, I was flipping through my July issue of Bon Appetit and I screamed to Bf “It’s my cake! It’s my cake!” Well, it wasn’t actually MY cake but it was so similar to my Lemon Blueberry Buttermilk Cake that I couldn’t believe it.
Just instead of lemon, there is orange zest and instead of blueberry, there are blackberries. Smart Bon Appetit, smart.
I started about 1 hour before by letting my stick and 1/2 of butter come to room temperature. So important. If you use cold butter, it won’t work.
Preheat oven to 350 degrees and place rack in the middle of oven.
Once my butter was at room temperature, I greased the whole cake pan… sides… bottom… everything.
Then I laid down a sheet of wax paper that I had pre-cut to fit my cake pan. Parchment paper would be ideal, but I didn’t have it.
Then, I greased the wax paper too. Nothing was sticking to this.
Last piece of prep was flouring the pan and wax paper.
Use your fingers to spread the flour evenly on the bottom of the pan.
Then lay down those fresh blackberries in the bottom of the pan. Remember that you are going to invert the cake once its baked, so the blackberries will be on top.
Sprinkle the blackberries with a small handful of sugar.
Then, mix the flour, baking powder, and baking soda together in a medium bowl. It would be ideal to use a sifter, but since I am not much of a baker, I do not own one. So I just used a whisk and ran it through my bowl for about 1-2 minutes, making sure the dry ingredients were well mixed.
In a large bowl, mix the room-temperature butter and sugar together until smooth. Something about butter and sugar mixed together just makes me want to stick my finger in for a lick.
Add the eags one at a time.
Then add the vanilla. Mix well.
Zest in the orange zest and continue to mix.
I have dreams of having a standing mixer, but just haven’t gotten around to it yet. Also, there is something so nostalgic about a hand mixer. My mother always has, and still does, use this kind of mixer and to me, it just means something good’s comin’.
In 3 batches, mix the dry ingredients with the butter/sugar/eag mixture.
Alternate adding in the buttermilk, but beginning and ending with the flour mixture.
I did it like this:
Flour then buttermilk
Buttermilk then flour
As everything is mixing together, make sure to continue scraping the sides.
Blend until smooth and fluffy. This was some of the fluffiest cake mixture I have ever seen.
It was impossible not to stick my finger in for a taste. The subtly of the orange zest was perfection. I probably ate a handful of cake batter throughout the cooking process.
Then, spoon the cake batter over the blackberries.
And bake for 1 hour and 25 minutes… or until the top browns. After removal from oven, let the cake rest for at least 15 minutes until your try to pry it out of its metal fortress a.k.a. cake pan. I have ruined too many a cake this way.
I kind of forgot about my cake then. I was watching True Blood Season Premiere, ok? I mean, who wasn’t? Bf stormed in and asked “Where’s the cake?! Natalie! Where’s the cake?!” I guess that means that he wanted a slice.
So I heaved myself from my couch because there was no way I was letting him cut that cake.
Here is me and my cake, weary eyed and no maked-uped, with my mind filled with the fact that I now hate Bill Compton.
Slices were immediately carved out on Bf’s insistence.
And served with a cooooooooold glass of milk.
When I awoke the next morning, I made sure to sprinkle it with some powered sugar.
I covered up that bad boy for later.
I hate that my mind tells me that if a cake has fruit in it, its ok to eat for breakfast. I think I justify it by saying that it is like a coffee cake. Pitiful.