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Recipe: Blackberry Buttermilk Cake

Blackberry Buttermilk Cake

Blackberry Buttermilk Cake


Need a quick cake recipe that’s light on ingredients, but full of flavor? This recipe for Blackberry Buttermilk Cake is the answer to your prayers.

I’m a huge fan of fresh blackberries so this cake has a special spot in my heart. It’s super easy to make and takes 45 minutes from start to finish.

Ingredients:

  • 1 cup all-purpose flour
  • 1 egg
  • Blackberry Buttermilk Cake

    My guess is that you’ll have more than once slice.

  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 4 TBSP unsalted butter, softened
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/4 cup blackberries
  • whipped cream (optional)

Directions:

  1. Preheat oven to 400F.
  2. Blackberry Buttermilk Cake

    Who doesn’t love fresh blackberries?

  3. Grease a 9-inch round cake pan and line with parchment paper. Grease the parchment paper as well.
  4. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  5. In a large bowl, mix together the butter and sugar until fluffy.
  6. Beat in the egg and vanilla to butter-sugar mixture.
  7. In three batches, mix in the buttermilk and dry ingredients (ending with dry ingredients).
  8. Fold the batter until blended, scrape into the pan and smooth the top.
  9. Scatter the blackberries on the batter and lightly press them in. Sprinkle with additional sugar.
  10. Bake for 30 minutes or until toothpick inserted into center of cake comes out clean.
  11. Let cool for 10 minutes then turn out the cake and remove the paper.
  12. Turn the cake right side up to let cool.
  13. Serve with whipped cream and more blackberries.

You can always substitute in another fruit in place of the blackberries. I’m actually thinking of trying it with peaches or apples next.

This Blackberry Buttermilk Cake is a great cake that’s not too sweet and gets a nice taste of sour from the blackberries. I highly recommend serving it with the whipped cream.

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6 Comments

Posted by on November 5, 2012 in Cookin', Desserts, Recipes

 

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Recipe: Pineapple-Coconut Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

Coconut-Pineapple Upside-Down Cake

I was nervous when I made this Pineapple-Coconut Upside-Down Cake. Why? Admittedly, I’m not the best baker although I’m getting a lot better. Also, I was cooking this as a birthday cake for my mom so no pressure or anything.

Turns out my worrying was unwarranted. This cake is moist, delicious and full of tropical flavor. I made it while I was on vacation so I didn’t have access to my iron skillet, but I’m sure using it would have taken it to another level. That said, the level this cake is on is already pretty high.

Ingredients:

For the topping:

  • 6 TBSP unsalted butter
  • 1 cup, packed light brown sugar
  • 1 can of pineapple rings in pineapple juice(you won’t use them all)
  • 2 TBSP Malibu coconut rum
  • 1/2 tsp salt
  • Coconut-Pineapple Upside-Down Cake

    Coconut-Pineapple Upside-Down Cake Close-Up

For the cake:

  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cardamom
  • 1/2 cup unsweetened pineapple juice
  • 1/2 tsp salt
  • 1/4 cup coconut flakes, plus another 1/4 cup toasted coconut flakes

Directions:

  1. Preheat oven to 350F.
  2. For the Topping: Melt the butter in a well seasoned 9” cast-iron skillet or pot (if using cake pan), over medium-high heat. Melt the brown sugar with salt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer in skillet or round cake pan, and set aside.
  3. Coconut-Pineapple Upside-Down Cake Topping

    The topping for Coconut-Pineapple Upside-Down Cake

  4. Mix the butter in a large bowl until light and fluffy. Add the sugar and beat until creamy.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add 1/4 cup coconut flakes and stir in. Beat in vanilla and Malibu coconut rum.
  7. In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended.
  8. Add the pineapple juice and mix to incorporate, add remaining flour mixture, beating until just incorporated.
  9. Spoon the batter over the pineapple/brown sugar topping, smoothing the top evenly.
  10. Bake on the center rack of the oven until golden brown and a skewer inserted in the middle comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
  11. To remove from the skillet, run a sharp knife around the edge to release the sides. Invert a cake plate or service platter over the skillet and invert the cake onto the plate, keeping pan and plate firmly pressed together. The cake should drop from the skillet onto the plate.
  12. Drizzle the cake with additional Malibu coconut rum, top with toasted coconut flakes, and serve.

I made this Pineapple-Coconut Upside-Down Cake while I was on vacation at the beach and it really fit the bill for a beach birthday.

If you’re a fan of coconut and/or pineapple this is the cake for you. I also envision this recipe making some great cupcakes if you place a single pineapple ring in each cupcake slot.

 
3 Comments

Posted by on September 19, 2012 in Cookin', Desserts, Recipes

 

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