Walking through the supermarket, wanting to bake something, waiting for inspiration, I came across these glorious blackberries.
Could you resist these? I know I couldn’t. And then from the recesses of my memory, I remembered a recipe in Everyday Food magazine for a Blackberry-Swirl Pound Cake. There was my answer!
- 1 stick unsalted butter, room temperature, plus more for pan
- 6 ounces blackberries
- 1 1/4 cups plus 2 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream, room temperature
In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed.
With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
Transfer half the batter to pan and dot with 1/2 cup blackberry puree.
NOTE: As you can see the inky black-purple of the black berries is very hard to capture. And this is where I ran into my troubles. Yes, trouble with a capital T and that rhymes with B and that stands for BLACKBERRIES. My puree wasn’t thick enough. So there was no DOTTING the puree – not for a lack of trying!
Repeat with remaining batter and puree.
NOTE: Again, same problem. I did something wrong, but I have NO clue what it was! All I could hope for was an oven miracle.
With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.
Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing. (Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days.)
NOTE: This cake was really very good, though I didn’t have the swirl inside that you see in the magazine photo. This is definitely a do again cake. I just need to figure out where I went wrong with the puree! Any thoughts?