Blackberry-Orange Cake

  Desserts

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.

Blackberry-Orange Cake

Average Rating: 4.428571

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
YIELD: 10 servings.

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

Instructions

  • 1. Preheat oven to 350°. Grease and flour a 9-in. springform pan.
  • 2. In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. 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.
  • 3. In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.
  • 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.

Tags