Blackberry Lime Cake

3 Sep

Pssst….hey….wanna know a secret?

Baking cake scares me.

Making a cake is such a big deal. It’s a cake! There’s not several of them in one batch, like cookies, where you can eat the ugly ones before anyone notices, or make a tester batch. Cake is…a whole cake! It’s a one time deal….once it’s in the oven there is absolutely no turning back. This scares me…cake failure. Otherwise known as “Shame Cake” (Surprise! That’s my blog’s name!)

Think of how many things can go wrong with cake. Too dry, sunken middle, cracks…then there’s the whole cooling and decorating of the cake. Such a palaver! (As my parents would say)….or rigmarole, if you will. Too many steps. Too many risks.

This cake, doesn’t scare me.

Want to know something else? It tastes like yummy goodness; it tastes like more.

Taking advantage of the fact that once a year I pick the blackberries growing along my landlady’s fence and I buy a pint at the market, I make this cake once a year. There is no fuss. Only amazing results.

All you do, is make a very simple batter, stir in some lime zest and pour it into a cake pan. I used a pie dish because I like to laugh in the face of baking rules and regulations, and bake a cake in a pie dish.

Top with blackberries and sugar.

Bake for 20ish minutes…set your timer, don’t forget! I set mine….

The blackberries will have sunk to the bottom. At this point you add more blackberries to the top before the batter is set. That way, they’re strewn throughout the cake. Crazy right? It’s not quite like rocket science…but it’s at least like cake science.

Bake until nice and brown and a skewer or toothpick comes out clean.

I highly recommend eating this cake with vanilla ice cream. But then…what don’t I recommend you eat with ice cream? It’s kinda like my solution for every meal I eat is to put a fried egg on it. I’m a strange girl.

Blackberry Lime Cake

acquired from kitchen simplicity

5 Tbsp. butter, softened

1 cup sugar

1 tsp. vanilla

1 egg

1/2 cup milk

1 cup flour

2 1/2 tsp. baking powder

Zest of 1 lime

3 cups blackberries, divided

1/4 cup sugar, for topping

Cream butter and sugar until well blended. Add vanilla, then egg, then milk, beating well between additions.

Slowly add dry ingredients into batter and mix well. Stir in lime zest.

Pour batter into well-greased 9×13 pan (I used a pie dish). Place half the blackberries on top of batter. Sprinkle with granulated sugar.

Bake at 350ºF for 20 minutes. Remove from oven (it will not be set). The blackberries will have sunken to the bottom. Sprinkle remaining blueberries over top and place back in the oven.

Bake an additional 10-15 minutes, until the cake tests done with a toothpick. Let cool before cutting.

Yay for no fuss, non-scary cakes!


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