Blackberry Almond Buttermilk Cake

Blackberry Almond Buttermilk Cake Follow

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Ingredients

1 & 1/4 cups all purpose flour
1/4 cup almond meal
1 & 1/2 teaspoons baking powder
1/2 teaspoon sea salt
6 tablespoons unsalted butter
1 cup organic cane sugar, whole foods brand
1 large egg, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract
8 ounces fresh blackberries
1/4 cup slivered almonds
2 tablespoons organic cane sugar, for dusting on top of cake
Powdered sugar, for garnish
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Instructions

Preheat the oven to350F.
Spray a 9×2″ cake pan with baking spray, line the bottom with parchment paper and spray.
Using a large bowl, whisk together the flour, almond meal, baking powder and salt.
In the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on medium speed for about 3 minutes -until light and fluffy, scraping down the sides of the bowl as needed.
Reduce the speed to low and add the egg, buttermilk and vanilla.
Slowly add the flour until just incorporated, scrape down the sides of bowl as needed.
Scrape the batter into the prepared pan and smooth out to sides of pan.
Arrange the berries and almonds on top of batter, sprinkle the organic cane sugar over the top.
Bake for 15 minutes and turn the oven down to 325F, continue baking for another 20 minutes, gently rotate the pan and bake for about 15-20 minutes longer.
The cake is done when light golden brown on top and pulling away from the sides.
Remove cake from oven and cool on metal rack until pan is cool enough to handle, loosen the cake from sides of baking pan with the blade of a thin knife. Place a large plate over the top of the cake still in the pan and gently flip to release cake. Remove the parchment paper from the bottom. Flip the cake fruit side up back on the cooling rack -cooling completely before dusting with powdered sugar and serving.

Tagged: blackberry almond buttermilk cake, buttermilk cake, cake

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