I’m attracted to dessert recipes where the ratio of flour is more than the amount of sugar. I don’t want sugary, candy glop. And of course, I’ll pick the recipes that seem easy to make! Employing my stand mixer and springform pan are big pluses. The recipe for “Blackberry Buttermilk Cake,” from the July 2011 issue of Bön Appetit, uses approximately 1 1/2 cups sugar, compared to 2 1/3 cups cake flour. I like that ratio. The call for 10 oz. of fresh blackberries is one I can’t ignore either, especially since these beautiful, hefty berries have been available in voluptuous heaps at my food coop.

A blackberry is not a raspberry! Both are “brambles,” but their physical characteristics differ. There’s a “bite” to a blackberry that you won’t get from a softer raspberry. This cake bakes for a long time -- 1 hour 25 minutes -- and it rises high in the pan. Once the cake is cooked, cooled, and flipped, the sweetened blackberries will all be at the now-top of the cake. Thanks to the buttermilk, the cake is densely moist, with a wonderful orange essence due to the zest. The cake’s sides are sweetened by a concentration of the sugar, there. Make people happy with this cake.

RECIPE: a stand mixer and oven do all the work here, except zesting the orange
PREP TIME:
cake needs 2 hours of prep and cooking and cooling before you can consider cutting it
TASTE:
tangy, sweet blackberries and orange zest are kissed by sugar

Next time, I’ll showcase a summery vegetarian meal. I’ll make the “Fugi Salad,” from All Recipes (using ramen noodles), and the “Garlic Scape Tart,” from Serious Eats (using fresh ricotta). Come back to my site soon, to see it all.