Blackberry Buttermilk Coffeecake
SKU:
An easy mix-and-dump coffeecake, says my favorite husband.
This upside-down cake highlights sturdy, dark purple blackberries can be dressed up for company with lemon curd and a dusting of powdered sugar. Or eat it straight up warm from the oven.
Great for breakfast (or dessert), and always with coffee.
PSA: Uses a springform pan.
This upside-down cake highlights sturdy, dark purple blackberries can be dressed up for company with lemon curd and a dusting of powdered sugar. Or eat it straight up warm from the oven.
Great for breakfast (or dessert), and always with coffee.
PSA: Uses a springform pan.
Ingredients
|
2 ½ cups fresh blackberries, about a 12-ounce package
A scant ¼ cup raw (turbinado) or brown sugar 2 ⅓ cups flour 1 ½t baking powder ¾t white salt ½t baking soda 1 ½ sticks of unsalted butter 1 ⅓ cup white sugar 3 eggs, at room temperature 2t vanilla extract 1 cup buttermilk |
Optional
Whipped cream Lemon curd Powdered sugar, for dusting right before serving |
What To Do
To prep, pre-heat oven to to 350°F. Spray the entire bottom and inner surface of the springform pan with Pam and line the bottom with parchment paper. Give another quick Pam spray on the parchment paper and dust with a little flour.
Put berries in a single layer at the bottom of the pan, directly on the parchment. Sprinkle with the ¼ cup of raw sugar.
Sift together flour, baking powder, salt and baking soda into a mixing bowl. Cream butter and 1 ⅓ cups sugar in the mixer until well-combined and fluffy, about 2 minutes. Add eggs one at a time and then vanilla extract making sure everything is mixed together. Add in flour and buttermilk, taking turns and making sure that the dry ingredients are first and last.
Pour batter over berries and smooth the batter over to be as flat-to-slightly concave as possible. Bake at 350°F for about 1 hour and 30 minutes (90 minutes) or until golden brown and a toothpick to the center comes out clean. Cool in the pan for about 15 minutes. Run sharp, thin knife to loosen and un-snap the sides.
Put a cake or serving dish on the top of the springform pan. Flip over (so berries will be on top), remove sides, bottom, and parchment.
Put berries in a single layer at the bottom of the pan, directly on the parchment. Sprinkle with the ¼ cup of raw sugar.
Sift together flour, baking powder, salt and baking soda into a mixing bowl. Cream butter and 1 ⅓ cups sugar in the mixer until well-combined and fluffy, about 2 minutes. Add eggs one at a time and then vanilla extract making sure everything is mixed together. Add in flour and buttermilk, taking turns and making sure that the dry ingredients are first and last.
Pour batter over berries and smooth the batter over to be as flat-to-slightly concave as possible. Bake at 350°F for about 1 hour and 30 minutes (90 minutes) or until golden brown and a toothpick to the center comes out clean. Cool in the pan for about 15 minutes. Run sharp, thin knife to loosen and un-snap the sides.
Put a cake or serving dish on the top of the springform pan. Flip over (so berries will be on top), remove sides, bottom, and parchment.
Notes
- A dollop of lemon curd or whipped cream is a fantastic up-level.
- Dusting with powdered sugar is really for presentation value, and so it’s important that you do that right before serving.
