Upside Down Blackberry Lavender Cake
I recently had a
birthday and since I’m the baker in the family, I had to bake my
own cake. Although I enjoy baking, of course, I didn’t want to
spend all day in the kitchen so I modified a recipe I found on
Pinterest. I don’t really care for frosting and the original
frosting recipe for this cake seemed fussy so I replaced it
altogether with homemade whipped cream. The end result was
astonishingly good, as evidenced by my son who asked me to bake the
same cake for his upcoming birthday!
Notes:
Dried lavender lends
wonderful flavor to baked goods but you must not add too much because
it can quickly become overpowering.
The berries, leaves,
and lavender (fresh and dried) pictured below as garnishes on the
cake came from lavender plants and black raspberry bushes in my yard.
Cake Ingredients:
2 pints blackberries
1 ¼ cup + 1
tablespoon flour
1 tablespoon
cornstarch
1 ¼ teaspoon baking
powder
1/8 teaspoon salt
1 tablespoon dried
lavender
½ cup butter,
softened
1 cup sugar
2 eggs, room
temperature
1 teaspoon vanilla
½ cup whole milk
Preheat oven to 350
degrees. Cut out a piece of parchment paper the size and shape of
the bottom of the pan(s) you’ll be baking the cake in. Butter the
bottom and sides of the pan(s), then drop in the piece of parchment
paper and butter that as well. Evenly spread out the blackberries
along the bottom of the pan(s) and set aside.
In a medium bowl
whisk together the flour, cornstarch, baking powder, salt, and
lavender; set aside. In the bowl of a stand mixer, cream together
the butter and sugar on medium-high speed for 2 minutes. Scrape down
the bowl, add one egg, beat on high for 1 minute, then repeat with
the second egg. Scrape down the bowl again and then add the vanilla.
On low speed add 1/3 of the flour mixture, followed by ½ of the
milk, repeating until all of the flour and milk have been
incorporated. Pour the batter into the prepared pan(s) over the top
of the blackberries and smooth it out evenly. For 2 six-inch pans,
bake for 25 to 30 minutes. For 1 eight-inch pan, bake for 35 to 45
minutes. Cake is done when a toothpick inserted in the center comes
out clean. Cool the cake(s) on a wire rack for 30 minutes, then
invert the pan(s) onto the serving platter and carefully peel off the
parchment paper.
Whipped Cream
Ingredients:
1 cup whipping cream
2 tablespoons sugar
½ teaspoon vanilla
Place the bowl of a
stand mixer and whisk attachment in the freezer for 20 minutes, then
remove and immediately begin beating the whipping cream; sugar; and
vanilla on medium speed until soft peaks form. (Cold tools will help
the cream to be whipped in a shorter amount of time.)
If using 1 layer of
cake, top with whipped cream; garnish; and serve. If using 2 layers,
top the bottom layer with ½ of the whipped cream; place the second
layer on top of the first; top with the remaining whipped cream;
garnish; and serve.
Examples of
garnishes: blackberries, blackberry leaves, small amounts of dried
lavender, sprigs of fresh or dried lavender, etc.
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