Brown Sugar Buttermilk Cake with Fresh Blackberries
Makes one bundt cake
2 1/4 cups (281 grams) flour
1 1/2 cups (305 grams) brown sugar
1/3 cup (25 grams) almond flour [or 4 tablespoons (31 grams) flour]
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (2 grams) salt
1 cup (235 ml) well-shaken buttermilk
1/2 cup (120 ml) vegetable oil
1/4 cup (60 ml) maple syrup
1 teaspoon (5 ml) vanilla
2 eggs, room temperature
about 1 cup (145 grams) fresh blackberries, raspberries, or other finely chopped fruit
Preheat oven to 350. Generously butter a bundt pan and dust the sides with flour. Set aside.
In a large bowl whisk together the flour, brown sugar, almond flour, baking powder, baking soda, cinnamon and salt. In a medium bowl stir together the buttermilk, oil, maple syrup, vanilla and eggs and beat until smooth. Make a well in the middle of the dry ingredients and add the buttermilk mixture all at once.
Combine using several quick strokes but before everything gets mixed together add the berries – crushing about half slightly with your fingers as they are sprinkled into the batter – then finish mixing with several more strokes to fully combine. Be careful not to overmix and it is okay if a few streaks of flour remain.
Pour evenly into the prepared pan and bake for 40-45 minutes or until a tester comes out clean. Transfer to a wire rack and let the cake rest in the pan for 30-45 minutes (this helps to ensure that half your bundt doesn’t decide to stay in the pan). Turn out onto a pretty plate and sprinkle with powdered sugar.