Blackberry Brunch Cake
This cake is moist and can be enjoyed year-round. If you are serving it with brunch, you can include a dollop of greek yogurt with honey on the side.
Ingredients
6 Tbsp butter softened
½ cup white rice flour
½ cup almond meal
½ cup sorghum flour
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup sugar
1 tsp lemon zest
1 tsp almond extract
3 large eggs
¾ cup heavy cream
1 cup blackberries
*Turbinado sugar for sprinkling on top
Baking Tip
The key to keeping blackberries from sinking to the bottom of the pan is to bake the cake for a little while first before placing the berries on top. This trick helps the cake to look great while maintaining a nice texture.
Directions
Preheat the oven to 350℉. Butter a 9 inch springform pan and dust with rice flour.
In a medium bowl, combine the dry ingredients.
In a separate bowl, hand-whisk the butter with sugar, almond extract, and lemon zest. Add the eggs and whisk one at a time.
Use a spatula to blend the dry ingredients into the butter mixture. Stir in the heavy cream.
Spoon the batter into the prepared pan and bake for 20 minutes. Remove the cake from the oven and place the blackberries on top followed by a sprinkling of turbinado sugar. Place the cake back in the oven and bake for an additional 15 minutes or until a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool on a wire rack. You may need to loosen the sides slightly with a sharp knife. Serve warm or at room temperature.
Between 6-9 servings, depending on size of slice.
