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–+ servings
Blackberry Buttermilk Cake

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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Desserts
Servings 1

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.
Keyword Bistro Menil, blackberry, buttermilk, Cake
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