We've had an abundance of fresh blackberries this year! They are wild blackberries. We're hoping in the next year or so our seedless blackberries will take off and be plentiful, as well! Doug doesn't care if they are the wild variety or not. To him, all blackberries are delicious! Blackberry cobbler is one of his favorite desserts. I've made several of those already this year. In hopes of finding something new and different to do with the blackberries, I started searching today. I didn't find a recipe that sounded like THE recipe so I took ideas from several different places and made my own. It turned out to be a hit at our house! The batter turns out quite thick, but the cake is light and tasty! Enjoy.
Vanilla Blackberry Cake
Preheat Oven to 350
Filling Ingredients:
2 c. fresh blackberries
1 c. sugar
Mix sugar in with blackberries and set aside while you prepare the cake batter.
Batter Ingredients:
1 c. real butter
1 ½ c. white sugar
8 egg yolks
¾ c. milk
¼ c. heavy cream
2 -3 tsp. vanilla
2 c. self-rising flour
3 Tbs. cornstarch
Grease bundt pan. Sift together flour and cornstarch and set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Then, beat in the vanilla. Beat in the flour mixture alternately with the milk and cream, mixing until incorporated.
Pour half of the batter into the bundt pan. Spoon blackberries onto that batter. Then, cover the blackberries with the remaining batter. Bake at 350 approximately 1 hour. (Adjust time based on your pan and oven. I used stoneware and it took right at an hour to cook.) Cool about 10 minutes and then turn onto a cake server. The blackberries will then be on the top of the cake.
To add to the look of the presentation, I garnished the serving plate with a few blackberries and filled the hole of the cake with more blackberries.
I'm sure the cake would be great with other fruits, too. Let me know if you try it with something besides blackberries.
Blessings,
Cindy
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