Description
This Blackberry Cake is a simple yet impressive dessert, bursting with fresh blackberries and topped with crunchy sliced almonds. Its rich almond extract flavor pairs perfectly with the sweet blackberries, making it a perfect Halloween treat to impress your guests.
Ingredients
Units
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For the Cake:
- 1/4 cup butter, at room temperature
- 1 cup + 2 tablespoons sugar
- 3 eggs, at room temperature
- 1/2 teaspoon almond extract
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons buttermilk
- 2/3 cup sliced almonds
For the Topping:
- 1/4 cup butter, melted
- 1/3 cup light brown sugar
- 1 pint fresh blackberries
Instructions
- Preheat the oven: Preheat the oven to 350°F (176°C). Prepare the skillet.
- Mix the cake batter: Cream butter, sugar, eggs, and almond extract. Add dry ingredients and buttermilk. Stir in almonds.
- Prepare the skillet: Melt butter in the skillet, add brown sugar, arrange blackberries, pour batter over the top.
- Bake: Bake for 40-45 minutes until golden brown and cooked through.
- Cool and serve: Cool in skillet, invert onto a plate, and let cool before slicing and serving.
Notes
- If you don’t have cake flour, you can make your own by removing 3 tablespoons of all-purpose flour and adding 3 tablespoons of cornstarch to it. Whisk together and use in place of cake flour.
- For buttermilk, you can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to â…” cup of milk. Let it sit for 10 minutes to thicken before using.
Nutrition
- Serving Size: 1 slice
- Calories: 286 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 68mg