Blackberry Buttermilk Cake

I have been AWOL this summer. I have actually spent more time traveling than in my own bed the last three months and I haven't been able to spend much time at the Farmer's Market (which is really sad) this summer. I have also ate quite a bit of food on the road that needs to be posted about on here, but I haven't had a chance to do it! I have one more trip to NYC tomorrow to end this crazy summer of travel, then my travel slows down quite a bit which means back to actually cooking and hopefully blogging again!

I did get to make this delicious buttermilk cake from Gourmet magazine with the fresh blackberries that I bought at the Farmer's Market earlier this summer. This cake isn't too sweet and it's great when it's reheated for a little bit in the microwave. I liked it as a breakfast cake, but you can use it for dessert with some ice cream if that strikes your fancy. It keeps for days (if it will last that long) and you can use all kinds of different berries.

Berry Buttermilk Cake (I used blackberries) from Gourmet Magazine

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Summer Is Coming To An End

This is one of my favorite desserts and a great way to end the summer! It's a lot of work, but I promise it's worth it.

Berry Shortcakes With Buttermilk-Almond Biscuits adapted from Richard Sax's cookbook Classic Home Desserts

serves 6

2 generous pints of fresh strawberries (hulled and sliced) or a combo of berries (I used blueberries, strawberries and raspberries)
1/3 cup sugar, preferably superfine (but you can use regular). You can use more or less depending on the berries' sweetness.

Buttermilk-Almond Biscuits
2 1/4 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
6 teaspoons cold unsalted butter, cut into pieces
2/3 to 1 cup buttermilk
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/8 teaspoon almond extract
milk or cream, for glaze

1 3/4 cup heavy cream (or vanilla ice cream--easier and just as yummy)
1 teaspoon vanilla (if using heavy cream

1) Place sliced berries into a large bowl and toss them with the sugar. Use the back of the large wooden spoon to crush some of the the berries into the sugar. Let stand at room temperature for at least 1/2 hour, stirring occasionally, until the berries form a light natural syrup. Chill.

2) Buttermilk-Almond Biscuits. Preheat oven to 425 degrees. Butter or spray a baking sheet (do not use a black steel sheet). Place the flour, 1/2 cup sugar, baking powder, baking soda and salt in a food processor. Pulse briefly to combine. Add the butter and pulse until the mixture is crumbly. Place 2/3 cups of the buttermilk in a measuring cup, stir in the egg yolk, vanilla and almond extracts. With the processor running, add buttermilk mixture and turn off the machine. Add enough extra buttermilk, pulsing briefly after each addition, to form a slightly sticky dough.

3) The recipe goes on to roll out the dough, but it's too much work for me! So instead, I just scoop out some dough onto the baking sheet. I have tried it both ways, but trust me unless you are a perfectionist dessert maker, there is no reason to roll it out and spend the time making perfect circles. Coat the tops with a light film of milk or cream.

4) Bake the biscuits until pale golden, 11 to 14 minutes (watch carefully and do not overbake). Transfer to a wire rack and cool for about 2 minutes. Using a serrated knife, slice biscuits horizontally in half.

5) Whip the cream with the vanilla (if you aren't eating them all, then don't make as much), until almost stiff. Spoon berries onto the bottom half of the biscuits making sure to spoon juices over too. Spoon some whipped cream over the berries and replace top half of the biscuit. Serve immediately.

Enjoy!