The original recipe made wayyy too much, at least for a household of two (or even four), and I didn’t realize that until I had already started, so instead of making three (8 in) cakes, I wound up making one 9 in cake and some cupcakes (which I put in the freezer for later). I’ve halved the recipe so that it’s suited for either, but you can double it again if you do want to make 3 cakes worth. It will all get eaten, I promise you!
Lemon Glazed Blackberry Cake
adapted from allrecipes.com
Ingredients
- 1 cup buttermilk (or add a tablespoon of lemon juice or vinegar to a cup of regular milk and let sit for about 10 minutes)
- 1 tsp. baking soda
- 2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/4 cup butter, softened
- 1 cup white sugar
- 2 cups fresh or thawed frozen blackberries, cut in half if large (I think the more, the better, so if you have more left, use them)
Process
1. Preheat oven to 350 degrees (F). Grease and flour a 9 in round cake pan or cupcake tins (or use cupcake liners – this should make about 12-15 cupcakes).
2. Dissolve the baking soda in the buttermilk. Set aside.
3. Combine flour, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
4. In a large mixing bowl, cream together butter and sugar until light.
5. Add the flour and buttermilk mixtures alternately in two additions
6. Toss the blackberries with the remaining 1/2 cup of flour to coat. Mix in the blackberries into the batter and stir until evenly distributed (the batter should start looking purple, but you still want chunks of blackberries in there). Pour into the prepared pan (for cupcakes fill about 3/4 full).
7. Bake for 25-35 minutes (15-20 for cupcakes) or until a toothpick inserted near the center of the cakes comes out clean. Cool completely. Pour on glaze and spread around (or not, I think it looks pretty letting the glaze drip down the sides).
Wrap well in plastic wrap or store in an air-tight container to keep it moist. This cake also freezes well.
Lemon Glaze
from Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living
Ingredients
- 2 cups confectioner’s sugar
- 3-4 tbsp. lemon juice
Process
1. In a small bowl, stir sugar and lemon juice until smooth. Start with 3 tbsp. of lemon juice, but it’ll probably still be too thick so add a little more until it’s easier to pour.