Topped with almonds for a fragile crunch, this cake is good for a day snack. Low-protein cake flour creates a smooth, fluffy crumb construction, however by including in a little bit of all-purpose flour, it ends in a perfect texture of tender but sturdy cake. Discover extra farmers’ market baking inspiration in our July/August 2024 situation.Â
Blackberry-Almond Snack Cake
Makes 1 (9-inch) cake
- ¾ cup (170 grams) unsalted butter, softened
- 1¾ cups (350 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 3 giant eggs (150 grams), room temperature
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon (1 gram) almond extract
- 2 cups (250 grams) cake flour*
- ½ cup (63 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ½ cup (120 grams) complete milk, room temperature
- ½ cup (120 grams) bitter cream, room temperature
- 12 ounces (340 grams) recent blackberries
- ¼ cup (28 grams) sliced almonds
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Preheat oven to 375°F (190°C). Spray a 9-inch sq. baking pan with baking spray with flour. Line pan with parchment paper, letting extra lengthen over sides of pan.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1¾ cups (350 grams) granulated sugar at medium velocity till fluffy, about 3 minutes, stopping to scrape sides of bowl. Add eggs, one after the other, beating effectively after every addition. Beat in extracts.
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In a medium bowl, whisk collectively flours, baking powder, salt, and baking soda. In a small bowl, whisk collectively milk and bitter cream. With mixer on low velocity, regularly add flour combination to butter combination alternately with milk combination, starting and ending with flour combination, beating simply till mixed after every addition. Rigorously fold in 8 ounces (227 grams) blackberries. Unfold batter into ready pan.
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Faucet pan on a kitchen towel-lined counter a number of occasions to unfold batter and launch any air bubbles. High batter with remaining 4 ounces (113 grams) blackberries. Sprinkle with remaining 2 tablespoons (24 grams) sugar; sprinkle with almonds.
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Bake for quarter-hour. Scale back oven temperature to 350°F (180°C), and bake till a picket choose inserted in middle comes out with a number of moist crumbs, 30 to 40 minutes extra. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool fully on a wire rack. Retailer in an hermetic container for as much as 3 days.
