Fresh Blackberry Cake

Summer is winding down in Oregon, and most of the harvest is over. We just have aronia berries left. This summer went so fast, but the weather was also so weird and caused all of the crops to be much later than expected. The only crop that was “on time” was raspberries. This past week we wrapped up harvesting on the blackberries, and with the few last fresh ones I made this delicious cake to celebrate a harvest well done.

I used a white sponge as a base for the cake, with layers of buttercream and fresh blackberries bursting with sweetness in the middle.

What You’ll Need: IMG_4644

For the Cake

  • 1 C Salted Butter, Softened
  • 1 1/2 C Sugar
  • 2 TSP Almond Extract
  • 3 1/2 C Flour
  • 4 TSP Baking Powder
  • 1/2 TSP Salt
  • 6 Large Eggs,  Room Temp
  • 1 1/2 C Milk, Room Temp

For the Frosting

  • 1 1/2 C Butter, Softened
  • 1 1/2 TSP Vanilla Extract
  • 6  C Powdered Sugar
  • 6 TBSP Heavy Whipping Cream
  • Food Coloring (optional)
  • Extract for Flavor (optional)

I used about 2 cups of fresh Blackberries, our cake is 9 inches in dimeter. You can use more or less depending on your cake size and shape.

What You’ll Do: 

    1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
    2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
    3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
    4. In another mixing bowl stir together cake flour, baking powder, and salt.
    5. Add ⅓ of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another ⅓ of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
    6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
    7. To make the frosting: Use mixer (hand or stand) to whip softened butter and vanilla extract together. Slowly add in powdered sugar, about 1 cup at a time. Thin out with milk if it gets too thick.

Geekery of the Month: What. The. FLOCK!?!

What. The. FLOCK!?!

 

I am so obsessed with flamingos right now, which is really surprising me. First of all I kinda hate pink, like some times it’s ok, but in general it doesn’t even enter my mind when asked what my favorite color is. Second I actually really don’t like flamingos. This makes this so weird right? Well it’s more the spirit of the flamingos I’m in love with, or at least how they have been ‘rebranded’ such as “Zero Flocks Given” “Stand Tall Darling” or “Be A Flamingo in a Flock of Pigeons.” Those are all ideas I can get behind, flamingos also celebrate summer, and I am SO READY for summer. Not the working part, but the weather part. I love heat, sun, loud music, and good vibes!

Flamingo TN Bundle Review

You guys know how much I love my travler’s notebook, well in February The 1407 Planners had a presale for a collaboration kit with Scooterbug Cornor. The kit’s theme was flamingos and I thought it would be perfect for summer. At that time I was still really new to Travler’s Notebooks and was still wondering about what size would be good for me. I did have my first Foxy in size 1 (also considered a Passport size), this kit came as what is considered to be a Pocket size (Foxy size 2 -I believe), lucky for me I love it just as much as I love the Passport size!

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