It's one of those August afternoons - you know the type. The sun is sizzling overhead, the outdoor thermometer is maxed out, and the air is so thick even the mosquitoes are struggling to slog through it. Fortunately, you have a secret weapon: this cake. Packed with the taste of sunshine and begging to be enjoyed with a cold drink, it's the perfect antidote to the end-of-summer blahs...
- 1/2 cup butter, softened
- 1 cup sugar, divided
- 1 large egg
- 1 teaspoon grated orange zest
- 1-1/2 cups plus 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sour cream or plain yogurt
- 2 cups fresh blackberries
- Confectioners' sugar, optional
- Preheat oven to 350°. Grease and flour a 9-in. springform pan.
- In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange zest.
- In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
- In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar.
- Bake 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.
- Loosen sides from pan with a knife; remove rim from pan.
- Cool on a wire rack.
Serve warm or at room temperature.
If desired, dust with confectioners' sugar before serving.
Perfect Pairings: chilled Sherry, Moscato, or iced tea
- Recipe from Taste of Home