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Those Days & a Recipe for Blackberry-Vanilla Cake

Cake in Spring Form Pan
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.
Sliced Cake
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.
Slice of Cake
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.
Slice of Cake Missing
Blackberry-Vanilla Cake
Serves 8-10

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).

  1. PatriciaCK @ The Answer Is Cake06-20-12

    Baking as therapy really works doesn’t it. I just love the look of this cake and can almost taste those luscious blackberries just reading the recipe and looking at the photos. Will be baking it soon for sure – thanks!

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