Blackberry Buttermilk Cake - Bon Appetit

I received this month's copy of Bon Appetit in the mail the other day and it had a "berry" section.  Not surprising with this being June and all.  We here in the Northeast only have a short season for berries and since it's nearing July, well look at this gorgeous bunch in this picture.  How could I resist? 

This cake called out to me because it's almost like an upside down cake as you lay all blackberries in the bottom of a springform pan and sprinkle with sugar.  Then you add your batter on top and bake.

The baking time calls for an hour and a half.  My cake was done in an hour and ten minutes, so if you choose to make this beautiful and delicious cake, check it after an hour.  I read a couple of the reviews and most said theirs was done early as well.  I used a 9 inch springform pan, but it says you can use either a 9 or a 10 inch one.  The reviews said, if using a 10 inch springform, check the cake after 50 minutes. 

Here is the Blackberry Buttermilk Cake right from the oven.

And here it sits cooling in my window.

Dusted with a bit of confectioner's sugar.

Getting a bit closer.

This cake is very light and moist, along with being quite delicious.  I most liked how easy it is to make too.

Bon Appetit ~

Here's the recipe for Blackberry Buttermilk Cake ~

Ingredients

• 3/4cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan and parchment
• 2 1/3cups cake flour (sifted, then measured) plus more for pan
• 2 1/2cups(10 ounces) fresh blackberries
• 1/4cup plus 1 1/3 cups sugar
• 1 1/2teaspoons baking powder
• 3/4teaspoon salt
• 1/2teaspoon baking soda
• 3large eggs, room temperature
• 2teaspoons vanilla extract
• 1 1/2teaspoons finely grated orange zest
• 1cup well-shaken buttermilk
• Powdered sugar (for dusting)

• special equipment:

  Use a 9"-10"-diameter springform pan

Preparation

• Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
• Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
• Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes*. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.
• *In the reviews I read, this time is is too long.  Check cake at the 1 hour point.  My cake was nearly over done at 1 hr. and 10 minutes.