Bistro Menil's Blackberry Buttermilk Cake
This financiers-inspired cake from Chef Greg Martin of Bistro Menil in Houston is chock-full of fresh blackberries, topped with whipped cream. A tart, sweet seasonal treat!
Ingredients
- 1 1/3 cups sugar
- ¼ lb butter
- 1 cup buttermilk
- 2 eggs
- ½ tablespoon vanilla
- 2 cups flour
- ¼ tablespoon salt
- ¼ tablespoon baking powder +1 teaspoon
- ¼ tablespoon baking soda +1 teaspoon
- 1 cup blackberries
- 1/8 cup sanding sugar
Instructions
- Scale butter, buttermilk and beaten eggs into separate containers and set aside until butter is soft.
- Combine butter and sugar in a mixer (mix on speed 1 with paddle for 5 minutes (start and stop mixer to begin creaming mixture).
- Sift the dry ingredients together, set aside.
- Combine the eggs, buttermilk and vanilla and mix thoroughly and set aside.
- Once the sugar and butter mixture has creamed for 5 minutes, add the dry and liquid ingredients, alternating between the two allowing the mixture to incorporate between each addition, DO NOT OVER MIX!
- Spray a 9” pan with baking spray.
- Using a spatula, transfer the batter to the pan.
- Using a spoon smooth the top.
- Arrange the fruit evenly over the top and around the edge.
- Sprinkle ½ tablespoon sanding sugar over the top of the cake.
- Bake for 30 minutes turning after 15 at 375 F. Shell life is 5 days.
Notes
Recipe and Image courtesy of Bistro Menil.
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