Bon Appetit Blackberry Buttermilk Cake Recipes

Steps:

• 1. Position a rack in the middle of the oven and preheat to 350 °. Butter pan, line the bottom of the pan with a round of parchment. Dust with flour and tap out excess, arrange berries in the bottom of the pan, then sprinkle evenly with a quarter cup of sugar.
• 2. Sift 2&1/3 cup of flour, baking powder, salt and baking soda into a medium bowl, set aside. Using an electric mixer beat 3/ 4 cup of sugar and remaining 1&1/3 cup of sugar at medium-high speed, scraping down the sides of the bowl until pale and fluffy, about 2 minutes.
• 3. Add eggs one at a time, beating well after each addition, beat in vanilla and zest, reduce speed to low.
• 4. Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions, beginning and ending with flour mixture until just incorporated. Pour batter over berries and smooth top.
• 5. Bake until cake is golden brown and a tester inserted comes out fairly ckean, about 1 hour and 25 minutes, (my cake took 1 hour, 8 minutes, depending on your stove, so watch carefully, your tester should not be crumb free, that means the cake is too dry.
• 6. Let cool in the pan, on a wire rack for 15 minutes, then run a thin sharp knife around the edges to loosen. Invert cake onto rack and dust with powdered sugar, cool completely.

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• 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. 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.