This unusual cake gets its all-natural flavor and color from an infusion of fresh blackberry purée. Whether finished with fruity whipped cream or tangy cream cheese frosting, it makes an easy summer dessert or a slightly indulgent addition to brunch.
To Make this Recipe You’Il Need the following ingredients:
7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart
4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60°F (16°C)
5 1/4 ounces sugar (about 3/4 cup; 145g)
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1/8 teaspoon ground cinnamon
2 ounces egg whites (about 1/4 cup; 55g), brought to about 70°F (21°C)
5 1/2 ounces bleached cake flour (about 1 1/4 cups, spooned; 155g) sifted (see note)
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