Blackberry-Orange Cake
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 10 servings.
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
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1/2 cup butter, softened
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1 cup sugar, divided
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1 large egg, room temperature
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1 teaspoon grated orange zest
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1-1/2 cups plus 1 tablespoon all-purpose flour, divided
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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1/2 cup sour cream or plain yogurt
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2 cups fresh blackberries
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Grease and flour a 9-in. springform pan.
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2.
In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
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3.
In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes.
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4.
Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.
Nutrition Facts
1 slice: 274 calories, 12g fat (7g saturated fat), 51mg cholesterol, 177mg sodium, 38g carbohydrate (22g sugars, 2g fiber), 4g protein.
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