Recipes with Helen Austin Blackberry Cake |
© 2010 Helen Austin. All rights reserved.
I just couldn't resist sharing this traditional poem, "Blackberry Blossom," from Ronni Lundy's
cookbook, Butter Beans to Blackberries; Recipes from the Southern Garden. The book is a wonderful
resource for using the seasonal bounty of gardens, farmers' markets, and food clubs offering locally
grown produce.
However, the recipe I'm about to share with you comes from another source. When our current issue
of the food/travel magazine, Saveur, arrived, I found a cake recipe I just had to try. It called for sour
cherries, but Jerry, who does most of the supermarket shopping in our family, said he couldn't find
them anywhere.
Meanwhile, we'd ordered a quart of blackberries from the Arkansas Sustainability Network, a local
food club we belong to. I could have used those berries in one of several recipes I already have, but
really wanted to try something new. (Okay, I had some whole wheat flour I needed to use.)
Soooo, early in the morning, before it got too hot, I was out in the kitchen. According to Saveur, the
cake is intended for breakfast anyway. And I don't think the fruit substitution hurt a bit. Jerry didn't
think so, either!
cookbook, Butter Beans to Blackberries; Recipes from the Southern Garden. The book is a wonderful
resource for using the seasonal bounty of gardens, farmers' markets, and food clubs offering locally
grown produce.
However, the recipe I'm about to share with you comes from another source. When our current issue
of the food/travel magazine, Saveur, arrived, I found a cake recipe I just had to try. It called for sour
cherries, but Jerry, who does most of the supermarket shopping in our family, said he couldn't find
them anywhere.
Meanwhile, we'd ordered a quart of blackberries from the Arkansas Sustainability Network, a local
food club we belong to. I could have used those berries in one of several recipes I already have, but
really wanted to try something new. (Okay, I had some whole wheat flour I needed to use.)
Soooo, early in the morning, before it got too hot, I was out in the kitchen. According to Saveur, the
cake is intended for breakfast anyway. And I don't think the fruit substitution hurt a bit. Jerry didn't
think so, either!
| Fresh Arkansas Blackberry Cake |
Helen Austin was food editor at the Arkansas Democrat for six years and has since been a
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
contributor to Active Years and the Arkansas Times. Having no formal education in either
journalism or home economics, she credits any expertise in these fields to a lifelong interest in
food and writing.
Helen's food philosophy consists of getting the best, freshest ingredients available, then cooking
them in the simplest manner possible. She and her husband, Jerry, prepare most of their meals at
home.
1 quart (approximate) blackberries
1/4 cup flour, plus more for pan
2 sticks unsalted butter, softened, plus more for pan
1 ½ cups sugar
3 tablespoons cherry brandy (optional)
1 teaspoon vanilla extract
1 egg
2 1/4 cups whole wheat flour (see NOTE)
1 tablespoon baking powder
3/4 teaspoons salt
1 cup milk
1/4 cup flour, plus more for pan
2 sticks unsalted butter, softened, plus more for pan
1 ½ cups sugar
3 tablespoons cherry brandy (optional)
1 teaspoon vanilla extract
1 egg
2 1/4 cups whole wheat flour (see NOTE)
1 tablespoon baking powder
3/4 teaspoons salt
1 cup milk
In a small bowl, toss blackberries with 1/4 cup flour and set aside. Grease a 13-by-18-inch cookie sheet with
sides – sometimes called a jellyroll pan – with butter and dust with flour. If, like me, you don't have one of
those, just use the shallow broiler pan that came with your oven.
In a large bowl, with a hand mixer on medium speed, beat together butter, sugar, cherry brandy (if using),
and vanilla until mixture is pale yellow with no streaks. Add egg and beat until incorporated.
In a medium bowl, whisk together whole wheat flour, baking powder and salt. With mixer running on low
speed, alternately add flour mixture and milk in 3 batches. Spread batter into cookie sheet or broiler pan and
smooth evenly. Spread blackberries over top.
Bake in a preheated 400-degree oven 30-45 minutes. The original recipe said 45 minutes, but I found the
cake was thoroughly baked at 30, maybe because I used the broiler pan instead of a cookie sheet. Let cool
about 30 minutes, then cut into squares and enjoy.
NOTE: This cake had a very coarse texture, almost as if the batter had a little cornmeal in it. If you want a
more cake-like texture, try substituting 1 cup unbleached flour for 1 cup of the whole wheat.
Also, you may want to substitute fresh peaches or frozen blackberries for fresh blackberries.
sides – sometimes called a jellyroll pan – with butter and dust with flour. If, like me, you don't have one of
those, just use the shallow broiler pan that came with your oven.
In a large bowl, with a hand mixer on medium speed, beat together butter, sugar, cherry brandy (if using),
and vanilla until mixture is pale yellow with no streaks. Add egg and beat until incorporated.
In a medium bowl, whisk together whole wheat flour, baking powder and salt. With mixer running on low
speed, alternately add flour mixture and milk in 3 batches. Spread batter into cookie sheet or broiler pan and
smooth evenly. Spread blackberries over top.
Bake in a preheated 400-degree oven 30-45 minutes. The original recipe said 45 minutes, but I found the
cake was thoroughly baked at 30, maybe because I used the broiler pan instead of a cookie sheet. Let cool
about 30 minutes, then cut into squares and enjoy.
NOTE: This cake had a very coarse texture, almost as if the batter had a little cornmeal in it. If you want a
more cake-like texture, try substituting 1 cup unbleached flour for 1 cup of the whole wheat.
Also, you may want to substitute fresh peaches or frozen blackberries for fresh blackberries.
| When I picked a berry, I didn't miss the blossom, The blackberry blossom was white as the snow, But the berry that it brings is sweeter than molasses And black as the wings of an Arkansas crow. |
