Blackberry Buttermilk Cake

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour 10 minutes

Ingredients

2 cups blackberries, large berries halved

1–1/2 cups + 3 Tbsp (203g) all-purpose flour, spooned and leveled

1/2 cup (100g) granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp Kosher salt

6 Tbsp unsalted butter, cut into tablespoons

1 large egg

1 tsp (7g) pure vanilla extract

1/2 tsp (3g) pure almond extract

1/2 cup (120g) buttermilk, well-shaken

1 Tbsp Demerara sugar (or other coarse sanding sugar)

Directions

1. Preheat oven to 400℉.

Melt the butter

1. in a 9-inch cast iron skillet over low heat. As it melts, gently swirl the pan so that the butter runs up and coats the sides of the skillet.

Make the cake base

1. whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until well-combined. Set aside.

2. In another medium bowl, whisk together the egg, vanilla, and buttermilk until well-combined.

3. Once the butter is melted, slowly drizzle it into the buttermilk mixture, whisking to combine as you do so. Set aside the skillet until ready to bake.

4. Pour the wet ingredients over the flour mixture, and use a spatula to gently fold together, being careful not to overmix.

5. Pour the batter into the prepared skillet, smoothing out the top to create an even layer. It will be fairly thick.

6. Top with the blackberries in a single layer. Sprinkle on the Demerara sugar.

7. Bake for 15-20 minutes at 400℉, until the cake is golden and has risen to about the height of the skillet.

8. Turn the oven down to 350℉, and continue baking for another 12-15 minutes, until the cake is golden brown, baked through, and a cake tester inserted into the center comes out mostly clean.

9. Remove from the oven and let cool in the pan on a wire rack for 10-15 minutes, before slicing and serving.

10. Serve warm as is, or with a dusting of powdered sugar. Enjoy!!