It’s been one of those weeks. You know the ones, where everything that should go right goes wrong; where the unexpected happens, and the dreaded occurs. It’s not that bad, really. It just seems like too much to handle at one time. Naturally, I take solace in baked goods.
That phone call happens, telling you what you don’t want to hear; that email arrives – the one you didn’t want to be on the receiving end of. Too much to handle all at one time. Solace in baked goods: that beautiful sweet-tart combination of flavours in blackberries; each little drupelet bursting with tangy juice. The warm, heady aroma of pure vanilla; breathing it in, enjoying that smooth, ever-comforting essence of the bean. Lastly, a smidge of cinnamon. Sure, it’s more of a fall or winter ingredient, but when it’s added by the pinch, there’s a soft element to it that is oh, so comforting.
Combine these flavours in a delicate, light cake, and you’ll have a sweet, delightful treat that will distract you from even the most dreadful of days. Or, it’ll warm your heart on lovely days… you simply can’t go wrong.
1 cup all-purpose flour
½ cup whole wheat flour
¼ teaspoon sea salt
1 ½ teaspoons baking powder
1/8 teaspoon ground cinnamon
¼ cup unsalted butter, at room temperature
½ cup granulated sugar, plus 1 teaspoon to finish
1 large egg
¼ cup milk
¼ cup plain yogurt
2 teaspoons pure vanilla extract
13-15 large blackberries
1. Preheat oven to 350 degrees Fahrenheit and grease a 10” spring form pan; line the bottom with parchment and set aside.
2. In a small bowl, whisk flours, salt, baking powder, and cinnamon; set aside.
3. In a large bowl fit to an electric mixer, beat butter and sugar at medium-high speed until light and fluffy, about 2-3 minutes. Reduce speed to low and add egg, milk, yogurt, and vanilla; mix for 30 seconds. Add flour mixture and mix just until incorporated.
4. Transfer the mixture to the prepared spring form pan and smooth top with a rubber spatula (or your fingers). Scatter the blackberries over top of the batter as desired and push them in firmly. Sprinkle the remaining 1 teaspoon sugar over top of the cake and bake in the preheated oven for 50-55 minutes, or until the top is golden and a toothpick inserted in the centre comes out clean. Cool on a wire rack for 20 minutes before removing, serve warm with whipped cream or icing sugar if desired (come on… just go for the whipped cream).