Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Marbled Blackberry Pound Cake

by Danica Waters

 

Having grown up under the influence of heavy-duty Southern Sensibilities and then steeped in the sweet civility of British living once or twice, I must admit that I have come to truly appreciate the merits of a good pound cake.  While most folks shudder at the thought of what a pound cake can do to a diet, I personally feel better if I’ve got three or four of them tucked away in my freezer for gift giving and emergencies.  And tea.

My Nana was famous for handing out pound cakes to visitors.  It was just what she did.  The mailman came with packages during the summer and received pound cake and lemonade to go.  Mothers would come to pick up their kids after a play date, and they, too, received some version of a delectable pound cake.   A cake walk or a bake sale at the school?  Yep.  Pound cake.  She always spoke to the fact that a good pound cake went with everything, was admired by everyone,  remained virtually indestructible during transport, and always showed up looking good at a party.  While that sounds more like a great travel garment than something you’d eat, go figure; I now find myself collecting great pound cake recipes, baking them in wee tiny pans and putting them away for gift giving, emergencies, and yes, afternoon tea.

This is a lighter version of a pound cake I found on Martha Stewart’s website.  It could easily be made with any type of jam, but is completely smashing with a  fresh blackberry swirl.  As a footnote, I chose to leave my blackberries crushed but not pureed, and the result was fantastic.  Super easy to make ahead and freeze, this is a great way to get a head-start on the holiday season.

Enjoy!

 

Marbled Blackberry Pound Cake

(Martha Stewart)

 

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

6 ounces blackberries (1 1/3 cups)

1 1/4 cups plus 2 tablespoons sugar

1 1/2 cups all-purpose flour

1/2 teaspoon coarse salt

1/4 teaspoon baking powder

2 large eggs, lightly beaten

1/2 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

 

Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. (Or, for a more rustic texture, simply crush blackberries and combine with sugar.)  In a medium bowl, whisk together flour, salt, and baking powder.

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.

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.

 

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Posted in 4th of July and Afternoon Tea and Allspice Chronicles and Appetizers and Desserts and Brunch and Buffet and Cakes and Chefs and Christmas and Cuisines and Danica Waters and Dessert and Dessert and Father's Day and Holidays and Martha Stewart and Meal Time and Memorial Day and Mother's Day and Picnics and Recipe Sources and resources and Serving Styles and Snack and Tea Time and The Lunchbox and Vegetarian by danica on October 11th, 2011 at 4:16 pm.

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