This cake is not too sweet, makes a lovely presentation, and is just awesome for breakfast the next morning with a cup of coffee! I made one yesterday and of course, I will have to freeze it soon because it’s just awesome for a late morning snack, an after-hiking snack, a late afternoon snack, etc, etc. It also helps to give it away to your guests as a care package since then you don’t end up finishing the whole cake yourself!
Use a 9 or 10-inch diameter springform cake pan
3/4 cup (1 1/2 sticks) unsalted butter, room temperature (plus more for pan and parchment paper)
2 1/3 cups cake flour (sifted) plus a little more to sprinkle in pan
2 pints blackberries
1/4 cup sugar to sprinkle on blackberries
1 1/3 cup sugar for batter
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
3 large eggs (room temperature)
2 tsp. vanilla extract
Zest from 2 oranges (this should be about 2 tablespoons)
1 cup well-shaken buttermilk
Powdered (confectioners) sugar (for dusting cake)
Preheat oven to 350 degrees. Position rack in middle of oven. Butter the pan, line bottom with a round of parchment paper. I first spray Pam baking spray all over the inside of the pan, so you can cut down on some of the butter. Dust with a little flour and tap out excess.
Now, arrange blackberries in a single layer on the bottom of the pan (I cover the whole bottom) and sprinkle with 1/4 cup of sugar.
Sift cake flour, baking powder, salt and baking soda into a medium bowl and set aside. Using an electric mixer, beat butter and remaining 1 1/3 cups of sugar in a large bowl at medium-high speed (occasionally scrape down the sides of the bowl). Mix until pale and fluffy (about 4 minutes). Add eggs, one at a time, beating well after each egg. Beat in vanilla and orange zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with the buttermilk but beginning and ending with flour. Beat until well incorporated.
Pour batter over berries in pan and smooth out the top.
Bake until cake is golden brown and a cake tester inserted into the center comes out clean. I baked for 1 hour. Check on cake after 50 minutes. Let cake sit in pan and cool. Then run a sharp knife around the edge of the pan to loosen. Remove pan sides. Invert cake onto a cake plate and remove the bottom of the pan. Peel off parchment paper. Dust the top generously with powdered, sifted sugar and let the cake cool completely. I don’t dust the sugar on top until I’m ready to serve it.