I’ve been noticing lately that so many people are talking about summer being over. It’s only the first week of August! We have over a month left of summer to go, and all you need for proof is to stroll through your local farmers market. Tables and booths are overflowing with the spoils of summer, one of my very favorites being juicy, tart blackberries. This week’s recipe is a stunner of a cake. Almond flour makes a dense, moist crumb that’s not-too sweet, and beautiful blackberries stud the top like jewels on a crown. The best part: it’s crazy simple. With just a few ingredients and some gorgeous summer berries, I think you’ll agree that this cake is perfect for breakfast, dessert, or afternoon tea.
Here’s what you’ll need:
- 2 sticks (1 c.)unsalted butter, room temperature
- 1 1/3 c. light brown sugar
- 3 large eggs, room temperature
- 2 c. all-purpose flour
- 1 t. baking powder
- 3/4 c. almond flour/meal
- 1/2 t. salt
- 1/2 c. sour cream
- 1 1/2 to 2 cups fresh blackberries
- Suggested: a 9-inch spring-form pan and baking spray
First, preheat the oven to 350° and generously spray your spring-form pan with non-stick baking spray.
Next, with an electric mixer, cream together the butter and sugar on medium speed for 3-4 minutes. Add the eggs, one at a time, and mix until combined.
In a separate bowl, mix together the flour, almond flour, baking powder, and salt. Slowly add the dry ingredients into the wet, on a low speed. Once the flour is all added, turn the speed up to medium and mix a minute or so longer before adding in the sour cream.
Once the sour cream is incorporated, spread the batter into the greased pan. Sprinkle the blackberries over the top, pressing them into the batter just slightly. Place the pan on a lined baking sheet and bake for 55-65 minutes A cake tester will come out clean AND the center will not jiggle at all.
Allow to cool completely before releasing from the spring-form pan and slicing to serve.