Did you catch the alliteration in the title? Blackberry Buttermilk Bundt cake… B - B - B. Pretty cool, right?!
I didn't even notice this until I started writing up the recipe. It's funny how those things happen.
At the end of summer I had these beautiful blackberries on hand. I knew I wanted to bake with them right away. One of the things I dislike about blackberries is that they go bad so fast. They begin to mold just after a few days. Because of this, whenever I purchase them I use them right away.
While looking around online I found this beautiful "upside down" blackberry cake on Bon Appetit. Much like a pineapple upside pineapple cake, the fruit it placed on the bottom of the pan and then the cake is baked on top. Then when finished, you invert the cake and reveal the fruit on top of the cake.
For this cake, I thought it would be fun to bake the cake in a bundt pan. I love the shape that bundt pans create, and I thought it would add a great design element to this cake. What i did was place the ripe, juicy blackberries on the bottom of the bundt pan. I sprinkled sugar on top and then poured a buttermilk cake batter on top. The outcome was a moist cake with a slight tart flavor from the blackberries. Delicious.
Because the blackberries are so beautiful on top you don't want to cover up the cake with frosting. A light sprinkling of powdered sugar highlights the blackberries and adds a light and airy element to the cake.
Light, moist, beautiful, flavorful - This is what you get from this lovely cake. Enjoy :)!
Blackberry Buttermilk Bundt Cake
For Printable Recipe, Click here!
Makes: 1 9-inch Bundt Cake
2 cups Blackberries
¼ cup Sugar, plus 1 1/3 cups
2 ¼ cups Cake Flour
1 ½ tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Salt
¾ cup (1 ½ sticks) Unsalted Butter, at Room Temperature
1 tbsp. Pure Vanilla Extract
1 cup Buttermilk
Powdered Sugar, for dusting the top
Preheat the oven to 350 degrees. Grease and flour the bundt pan. Place the blackberries at the bottom of the bundt pan, sprinkle ¼ cup of the sugar on top. Set aside until needed.
In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and the remaining 1 1/3 cups of sugar until light and creamy. On low speed, add the eggs one at time. Mix in the vanilla. In three additions, add the flour mixture, alternating with the buttermilk (starting and ending with the flour). Beat the mixture until smooth and the ingredients are fully incorporated.
Pour the batter over the berries in the bundt pan and evenly smooth the top. Bake the cake until a toothpick inserted close to the center comes out clean, about 45-55 minutes.
Let the cake cool in the pan for 20 minutes. Then carefully invert the pan and remove the cake. Place the cake on a cooling rack to cool completely. Dust the top with powdered sugar. Slice, serve, and enjoy :)!
Recipe adapted from Bon Appetit.