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« Dark & Stormy (with Ginger Ale) | Main | French Silk Pie »
Friday
Jul272012

Blackberry Sour Cream Coffee Cake

Blackberry Sour Cream Coffee Cake

Some days I feel as if I've grown up suddenly, my personality changed and shaped by time and the world around me. It's as if I woke up one morning a different person, but I can't seem to pinpoint what those differences may be. Some days I feel the same as ever, my nature indistinguishable from the eight year old girl who walked to school each day with a heavy backpack on her back. As much as I'd like to believe I've grown into a young woman, it's easy to feel like a child posing as an adult, identifying with the Hollywood films where teenagers wake up to a thirty year old body and realize they can eat as much ice cream as they'd like (or, in my case, cake).

I think the truth lies somewhere in between, a mixture of new characters and old habits evolving over time.

Blackberry Sour Cream Coffee Cake

Some days I do things that embarrass me, mortified by the words that came out of my mouth or an action I took in a moment of uncertainty. In the small moments of personal shame that follow, I vow never to do or say such a thing again. Sometimes I have similar moments with similar circumstances (I am, after all, the same person often making the same mistakes as I strive to change), the desire to grow up and be someone else never more present. Some days I surprise myself, doing something brave or confident and, though it seems out of character for a moment, I wonder if this is what it means to mature and grow a little wiser.

When I go back and watch old family movies, it makes me realize how my true nature really hasn't changed as much as I imagined. As I view the home movies with my family, I'll often comment on what's happening, only to have the much younger version of me make the exact same observation using identical words a moment later. Though I often share a kindred spirit with a younger me, it's eerie to visually see how little I've changed over time, at least in some aspects.

Blackberry Sour Cream Coffee Cake

When I was younger I thought I would be a completely new person as each major stage hit my life. I thought I would feel differently somehow, when I went from elementary school to middle and from middle to high school—older, wiser, less shy, more confident. As each new stage approached, I was left with the realization that I wasn't changed in any significant way than before (except, perhaps, I had grown a little taller).

The changes our natures go through as people, as individuals, as children as much as adults, are so small, so modest, that if you weren't paying attention perhaps you'd never notice the transitions. I catch these minute changes when I no longer shy away from conversations with people I don't know. I uncover them when I do something brave and strong that I would have been intimidated with months or years before. Perhaps I notice them most when meeting with old friends I haven't seen in awhile, realizing how different we've both become.

Today, I may be a completely different person than I was yesterday. I think, however, that it's for the better.

Blackberry Sour Cream Coffee Cake

This Blackberry Sour Cream Coffee Cake is a gift to share with friends and family. The cake is moist and light, with a hint of ginger and an abundance of blackberries. The cake is topped with a crumble topping, which lends a bright, sweet brown sugar flavor to the slightly tart berries. With a dusting of powdered sugar, this cake makes a lovely addition to a summer evening.

One Year Ago: Plum Clafouti

Blackberry Sour Cream Coffee Cake

Yields 1 9-inch cake

Blackberry Sour Cream Coffee Cake
1 cup (125 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup (1/2 stick or 57 grams) unsalted butter
1/2 cup (112 grams) granulated sugar
1 large egg
1/2 cup (114 grams) sour cream
12 ounces blackberries

Preheat oven to 350 degrees F (180 degrees C). Grease a 9-inch cake pan (or cast iron pan).

In a medium mixing bowl, whisk together the flour, baking soda, salt, and ginger. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Mix in the sour cream. Gradually add the flour mixture and mix until fully incorporated. The batter will be thick. Spread into the prepared pan and top with blackberries, pressing them into the batter slightly.

Crumble Topping
3 tablespoons granulated sugar
3 tablespoons brown sugar, packed
1/4 cup (1/2 stick or 57 grams) unsalted butter
1/3 cup (42 grams) all-purpose flour
1/2 teaspoon ground cinnamon
Pinch of salt

In a mixing bowl, beat together the sugars, butter, flour, cinnamon, and salt until well mixed.

Crumble the topping on top of the cake; the dough will be a bit sticky so try to get small pieces evenly distributed. Bake for 45-60 minutes, or until top is lightly browned and a toothpick inserted into the center comes out clean. Cool for several minutes before serving. Dust with powdered sugar, if desired.

Reader Comments (18)

Looks super moist and yummy! Loved it.
I have a stack of blackberries in my fridge and now i know exactly what to do with them!
Your simply fabulous :)
07.27.2012 | Unregistered CommenterBella
The cake looks so beautiful, and I love how you made it in a cast iron skillet. :)
This is absolutely gorgeous, as all your posts are! I completely understand your words too. How inspiring you are! Keep it up, I love your work!
07.29.2012 | Unregistered CommenterAmy
I am so glad that you said sometimes you feel like a child posing as an adult. I'm glad that I am not the only person who feels that way! Sometimes I wonder how I got to the place of doing adult things because I do not FEEL like a grown up! Other days, I feel ready to take on the world as only adults can. Like I said, I am sooo glad that I'm not the only one :)

I picked blackberries from the fields in my backyard as a child. This cake looks AMAZING!!!
07.29.2012 | Unregistered CommenterBecky Fleming
pillowy soft & bursting with fresh fruit flavor - loving it!
xo
07.29.2012 | Unregistered Commenterally
This looks like a gorgeous cake.

It`s funny how our inner core doesn't change all that much when we grow up. But parts of us do as we experience new things, learn new things, and meet new people... :)
07.29.2012 | Unregistered CommenterLynna
This looks so delicious and light, I love the addition of the ginger! Can I also just say how much I appreciate the quotations you put in each of your posts - they always bring me such joy to read! :)
07.29.2012 | Unregistered CommenterAlfie
absolutely beautiful writing
This sounds awesome!! Love this!
The photographs looked so delectable that I had to try this. The recipe was easy to follow and turned out beautifully. If you use a 9" round cake pan, I recommend putting something on the oven rack below the pan to catch the blackberry juice. Delicious.
07.30.2012 | Unregistered CommenterCristy
I always try to post when I try a recipe I find on a blog, not matter how much later. The blackberries have been great this year, and this was the perfect use for them. I used cardamom instead of ginger and added some pecans to the topping--and what a fantastic easy recipe this is, thanks! I've secreted off with the last piece wrapped in foil.
08.13.2012 | Unregistered Commenterval
REALLY want to make this but is there no coffee in it? The name of it made me think there was but cant see any in the recipe :P
09.27.2012 | Unregistered CommenterKeezy
Keezy-- Coffee cake doesn't necessarily have coffee in it (I know, the name is a little deceiving). Coffee cake is cake that's meant to be served with a cup of coffee or during an afternoon break or "tea time," but it does not necessarily have to have coffee in it. I hope that explains it for you!
09.27.2012 | Registered CommenterKristin Rosenau
I made this for our New Year's Day breakfast - it is awesomely YUM! Thank you for this recipe,it is a keeper!
01.1.2013 | Unregistered CommenterDonna M
Fresh blackberries aren't available where I live. Do you think I could substitute them with frozen ones? I really want to make this cake! Thanks! :)
05.14.2013 | Unregistered CommenterAmanda
Amanda-- Absolutely! You shouldn't have any problems with it.
05.14.2013 | Registered CommenterKristin Rosenau
Hi
Can I use frozen blackberries in this recipe instead of fresh? If so, do they need to thaw first? Thanks!!
12.29.2013 | Unregistered CommenterLisette
Lisette-- Frozen blackberries will work just fine, no need to thaw.
12.29.2013 | Registered CommenterKristin Rosenau

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