This unusual blackberry cake gets its all-natural flavor and color from an infusion of fresh blackberry purée. Whether finished with fruity whipped cream or tangy cream cheese frosting, it makes an easy dessert or a slightly indulgent addition to brunch.
INGREDIENTS
- 1 1/4 cups fresh blackberries, firm and tart
- 8 tablespoons unsalted butter, softened
- 3/4 cup sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1/4 cup egg whites
- 1 1/4 cups bleached cake flour
To Serve:
- 1 batch Cream Cheese Frosting
- Additional blackberries, to garnish
DIRECTIONS
- To Prepare: Using a blender, food processor, or immersion blender, purée blackberries until totally smooth. If seeds bother you, the purée can be strained using a fine-mesh sieve; if you do plan to strain, add a couple extra blackberries to make up for the loss. Measure out exactly 6 ounces fresh blackberry purée (about 3/4 cup) and bring to about 70°F (21°C) before using.
- Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment.
- To Make the Cake: In the bowl of a stand mixer, combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula.
- With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about 1/3 of cake flour, followed by 1/3 of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before.
- Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple and register between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.) If the batter looks streaky or tie-dyed, gently fold with a flexible spatula until streaks disappear.
- Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool, about 1 hour. Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and cut with a chef’s knife to serve. Wrapped in plastic, this cake will keep for up to 3 days at cool room temperature.
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| Prep Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 1 1/4 cups cups fresh blackberries, firm and tart
- 8 Tbsp. unsalted butter softened
- 3/4 cup sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. Kosher salt
- 1/8 tsp. ground cinnamon
- 1/4 cup egg whites
- 1 1/4 cup bleached cake flour
To serve:
- 1 batch Cream Cheese Frosting
- Additional blackberries to garnish
Ingredients
To serve:
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Instructions
- To Prepare: Using a blender, food processor, or immersion blender, purée blackberries until totally smooth. If seeds bother you, the purée can be strained using a fine-mesh sieve; if you do plan to strain, add a couple extra blackberries to make up for the loss. Measure out exactly 6 ounces fresh blackberry purée (about 3/4 cup) and bring to about 70°F (21°C) before using.
- Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment.
- To Make the Cake: In the bowl of a stand mixer, combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula.
- With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about 1/3 of cake flour, followed by 1/3 of prepared blackberry purée. Repeat with remaining flour and fruit, working in thirds as before.
- Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple and register between 65 and 68°F (18 and 20°C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.) If the batter looks streaky or tie-dyed, gently fold with a flexible spatula until streaks disappear.
- Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool, about 1 hour. Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and cut with a chef's knife to serve. Wrapped in plastic, this cake will keep for up to 3 days at cool room temperature.
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