blackberry buttermilk cake with blackberry compote
Blackberry Buttermilk Cake
(Recipe only slightly adapted from this recipe in the June 2009 issue of Gourmet. I used blackberries instead of raspberries, and I added some orange flower water to the wet ingredients. Makes 6 servings.)
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon orange flower water
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh blackberries (about 5 ounces)
Preparation
- Preheat oven to 400 degrees with rack in the middle. Butter and flour a 9-inch round cake pan. (Consider using a round of parchment in the bottom of the pan; I didn’t and I had some problems with the cake sticking.)
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes. Then beat in vanilla and orange flower water. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. Serve with blackberry compote.
Blackberry Compote
(Recipe from the June 2000 issue of Gourmet. This can be made ahead and kept covered and chilled for up to 4 days. Makes about 2 cups.)
Ingredients
- 1/2 cup water
- 1/3 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 4 whole allspice
- 3 cups fresh or frozen blackberries (about 15 ounces, fresh)
Preparation
- Bring water, sugar, lemon juice, and allspice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Boil until reduced to about 1/4 cup. Cool syrup to lukewarm and discard allspice.
- Purée 2 cups blackberries with all of syrup in a blender. Force purée through a fine sieve into a bowl to remove seeds. Stir remaining cup of berries into sauce; or, if not serving immediately, stir the whole berries in just prior to serving.