ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Wednesday, May 2, 2012

Blackberry-Swirl Pound Cake

 This amazing concoction was a bit of a happy accident.  VERY happy.

Over spring break I cleaned out the fridge, freezer, and cupboards and made an effort to use up some older stuff.  I had four bags of frozen blackberries in the back of the freezer, that I'd gotten last summer on a BOGO deal, and forgotten about.  I knew had a couple of blackberry recipes in my files, so I went hunting.

SO GLAD I went with this one.  Because this pound cake is UH-MAZING.  Light, tender, buttery, and sweet.  Everything a pound cake should be.  And with a blackberry swirl?!  So delicious.
Blackberry-Swirl Pound Cake (print recipe)
Makes 9 servings
1/2 cup unsalted butter, room temperature
6 ounces blackberries (1 1/3 cups)
1 1/4 cups plus 2 T sugar
1 1/2 cups all-purpose flour
1/2 tsp coarse salt
1/4 tsp baking powder
2 large eggs, slightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temperature

1.  Preheat oven to 350.  Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang.  Butter parchment.  Good luck with this.  I just use my really good nonstick spray and skip the parchment.

2.  In a food processor, puree blackberries with 2 T sugar.  In a medium bowl, whisk together flour, salt, and baking powder.

3.  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.

4.  Transfer half the batter to pan and dot with 1/2 cup blackberry puree.  Repeat with remaining batter and puree.  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.

Recipe from Everyday Food, July/Aug 2010

In fact, after making it with blackberries, I thought, this is so easy, I could make it with any fruit!  So the next week, I made it with strawberry swirl.  And with had it for strawberry shortcake.  Heaven. 


Ell said...

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kat said...

my friend made this for dessert last night. DELICIOUS! so so so good.

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