Blackberry-Orange Cake
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar, divided
- 1 large egg
- 1 teaspoon grated orange zest
- 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh blackberries
- Confectioners' sugar, optional
Reviews
This recipe was a bit of a letdown. I was drawn to the recipe for the combo of flavors. However, it just didn't seem to be very flavorful. I'll save my blackberries for a better use.
Great flavor and easy to make.
I made this this morning. I had seen the recipe in a FB posting and the flavour profile sounded intriguing. I checked Flipp.com to see if anyone had blackberries on sale and found a decent price (at least for this time of year) on imported Mexican berries. I automatically cut sugar in most bakes; I used 2/3 cup in the cake batter and sprinkled only a good tablespoon on top. I doubled the orange zest. My berries were GINORMOUS; some were more than an inch long! I did realise when making the batter that it was going to be quite stiff, and it was. I used an offset spatula to spread the batter in the pan. I then positioned the berries in three circles atop the cake and pressed them gently into the batter. The berries were so large I could not use them all. My oven is true to temp, but this was nowhere near baked at the 40 minute mark. Ultimately, it took 70 minutes to cook through. I allowed it to rest for about 40 minutes before nicking a sliver to taste prior to taking some slices across to neighbours. Absolutely lovely and dinner party worthy. Do take the time to arrange your berries atop the cake; it looked stunning!
It was perfect. Great for little something at an event or with coffee or tea. I added 1/8 more sugar to the batter and reduced the sugar I used on top from 1/4 to an eighth. But my personal preference
I made this delicious cake a couple of times for my secretary's July birthday. Pretty easy to make. It was moist and just the right sweetness. One time I made it with other berries like blueberries and strawberries with equal success.
Yum! Yum! Made as written - delish! Also made with fresh strawberries, also great. Thanks for sharing such a cherished family recipe!
We really enjoyed this! Sweet but not too sweet I served this with fat free cool whip and it was the perfect end to our dinner! I will be making again!
@step210, there is a huge difference between black raspberries, and blackberries. Black berries are bigger, and their seeds are larger and harder to chew on (and they are bad about getting stuck in your teeth!)Black raspberries are smaller, softer, and have a divine deep flavor. A black raspberry has a deeper and an amazing flavor compared to blackberries...even compared to red raspberries, black raspberries have more flavor... and to my opinion, they make the best pie and jam!Blackberries do not have that deep flavor, but they are more tart. Don't get me wrong, blacberries are good, too. But I much prefer a black raspberry over a blackberry. But thats my own opinion.I live in Northwest Missouri, where black raspberries and black berries grow wild here, and everywhere. So, if you're like me, and live in berry-land, you would learn fast to know the difference between berries with similar names.So, if you don't have blackberries on hand, but have black raspberries, I bet it'd make a good substitute!
This is so good. Will definitely make again
I made this cake for treats at Sunday School and everyone loved it! I will certainly make it again! Sending the recipe to many friends.