Hey everyone! It’s been a week since I’ve been here in Ecuador and because I want to enjoy my vacay I have Alice from Hip Foodie Mom joining us. Woohoo! 🙂
Alice is one hell of a cook and she also bakes which makes her even more awesome. I discovered Alice a little less than a year ago when a mutual friend of ours, (Nancy who you’ll see here next week) guest posted for her during Alice’s move. Since then, I’ve been a huge fan of everything she makes, especially her food! This girl can cook! So when you have a chance definitely check out her amazing recipes on her blog. Here’s Alice…
Hello everyone! I’m Alice from Hip Foodie Mom and I’m so happy to be here with you all today. My blog has a little bit of everything from meat dishes to vegetarian to Asian inspired dishes. But one thing remains constant, whether I’m cooking or baking, is my love for fresh, local and seasonal ingredients. Makes all the difference in the world! So, while Connie is off in South America having the time of her life, I’m here sharing this gorgeous, delicious cake with you all!
Connie and I met just a couple of months ago in Miami at BlogHer Food and we immediately bonded and became blogging friends. She is beautiful, spunky and extremely talented. But you guys already know this. And because of her amazing baking skills (hello! Strawberry Tuxedo Cake!), I did not stand a chance making something fancy. . . so I am here today with a simple, yet delicious Blackberry Almond Cake.
Recently, I’ve been baking more with almond and hazelnut flour. . love the stuff. . it adds so much flavor and depth to your cake, it’s amazing! And for this cake, I absolutely love how the blackberries just sit on top and sink slightly into the cake.
I think it’s so beautiful and I hope you do too!
This recipe was inspired by Paul Lowe’s (Sweet Paul Magazine) Chocolate and Raspberry Cake, from his recent cookbook Eat and Make, Charming Recipes + Kitchen Crafts You Will Love. If you haven’t heard about this lovely, creative cookbook, you definitely need to check it out!
This cake would be perfect for a dinner party, hanging out with friends or even with just a cup of tea or coffee.
I hope you enjoy!Print
- 2 sticks unsalted butter, room temperature
- 1 1/3 cups light brown sugar
- 3 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup almond flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 to 2 cups fresh blackberries
- special equipment suggested: a 9-inch springform baking pan and non-stick baking spray
- Preheat your oven to 350 degrees and spray your 9-inch springform pan with baking spray. Place on a parchment paper lined baking sheet and set aside.
- Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add these dry ingredients into the wet egg mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
- Add in the sour cream and beat until smooth and thoroughly combined into the batter. Pour the batter into the springform baking pan and sprinkle on the fresh blackberries, pressing down very gently if desired. Bake for about 55 to 60 minutes, or until set. A cake tester will come out slightly wet in the center only but the cake should stay still when jiggled. Remove from the oven and let the cake cool completely before serving.
- Cuisine: American
Thank you so much Alice for such a delicious summery cake! I’m a huge fan of desserts with almonds and fruit so I definitely can’t wait to give this a try and take a look into Paul Lowe’s cookbook! Don’t forget to go visit Alice over at Hip Foodie Mom for more delicious recipes and be sure to keep in touch with her on Facebook, Twitter and Pinterest.