Summer Solstice Blackberry Buttermilk Cake

Recipe and photo contributed by Johnisha Levi Yield:  10 servings
Prep Time:  20 minutes Cook Time:  30 minutes

Summer Solstice Blackberry Buttermilk Cake

Blackberries plus buttermilk combine quickly to create a sweet and easy ending to a summer day.

Ingredients

Cake:

1 cup (130 grams) all-purpose flour

½ cup (56 grams) cake flour

½ cup (83.5 grams) semolina flour (Bob’s Red Mill preferred)

1½ teaspoons (7.2 grams) baking powder

½ teaspoon (2.5 grams) baking soda

½ teaspoon (2.9 grams) salt

1 stick (½ cup, 4 ounces) unsalted butter

1 cup (204 grams) granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup buttermilk

6 ounces blackberries, plus more to serve with cake

Zest of 1 orange

1½ tablespoons (15.3 grams) turbinado sugar 

Mascarpone Cream:

8 ounces mascarpone

¼ cup (31 grams) confectioners’ sugar

1 teaspoon pure vanilla extract

Instructions

Make the Cake:

  1. Preheat the oven to 350°F. Spray the bottom of a 9-inch springform with nonstick vegetable oil spray and line it with a 9-inch circle of parchment paper. Spray the parchment circle and the side of the pan with the nonstick vegetable oil spray.
  2. Sift the flours, baking powder, baking soda, and salt into a medium-sized bowl and set aside.
  3. Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment, and cream at medium-low speed until fluffy. Add the eggs, one at time, mixing on medium low until just combined, followed by the vanilla.
  4. With the mixer set at low speed, add one-third of the flour mixture and half the buttermilk and beat until combined. Add a third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture, beating after each addition and stopping to scrape down the side of the bowl as needed.
  5. Gently fold in the orange zest and blackberries by hand and transfer the batter to the springform pan, smoothing the thick batter with a spatula until evenly distributed. Sprinkle the turbinado sugar evenly over the surface of the batter.
  6. Bake for 30 to 35 minutes, rotating the pan 180 degrees halfway through, until cake is golden brown and firm to the touch in the middle (or a cake tester or toothpick inserted into the center comes out with a wet crumb).
  7. Allow the cake to rest for 30 minutes; then remove from the springform pan.

Make the Mascarpone Cream:

  1. While the cake is resting, whip the mascarpone and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment, until light and fluffy. Add the vanilla and mix just until combined.

Assemble:

  1. Serve the cake with mascarpone cream and berries.

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