Believe it or not, most of the pictures for the food posts come from my first time making the recipe. This means, among other things, that I have a lot of pictures on my phone of step-by-step awesomeness ending with a final shot of epic failure. What you see before you, however, are the shots from the SECOND time I made this cake. What went wrong the first time? I forgot flour. That’s right: I made a cake without flour. And it wasn’t meant to be a torte, or anything gluten free. This thought of, “Hrm…something’s missing” did not hit me when I was spooning the batter and there clearly wasn’t enough; it did not hit me when after an hour in the oven the concoction had not risen. It hit me when in putting away the ingredients (oh, it gets worse: I HAD THE FLOUR ON THE COUNTER THE WHOLE TIME) I saw that the flour was not opened. Oops?
I was so mad at myself when I made this realization. In part, because I had spent so much money on the flour for this cake (not only did I use the usual stuff, but I also had bought almond flour for the first time. Ka-ching). I think another part was I just get frustrated in general when I embody the absent-minded professor (I realize as a professor I have every right to become an absent-minded one; however, I would like to rise above the stereotypes).
Made this cake while home for the holidays, i.e., in the house where no one bakes. I told my mother that this would be quick: batter, filling, batter, crumble. She seemed scared–those four words indicated way too many steps. So maybe this isn’t something a “new” baker would want to attack. Honestly, I don’t think it’s THAT bad. I also made it in a springform so you could have that ethereal “aaaaahhhh” moment when the sides pop off.
BLACKBERRY ALMOND COFFEE CAKE
- 1.5 sticks butter
- Brown sugar
- White sugar
- 2 eggs
- Baking soda
- Flour (at least 1.5 cups)
- .5 cups almond flour
- Small tub of Greek yogurt
- Vanilla extract
- Preheat the oven to 350*F. Grease and lightly flour the cake pan you’re using.
- On the cooktop, cook the berries in what essentially is simple syrup. That is, equal parts water and sugar (I did not use that much–hate sweet stuff). To thicken, add a few tablespoons of corn starch. Set to the side to cool.
- Take one stick of butter, the eggs, vanilla extract, baking powder, and about .5-1 cup sugar and whip in a bowl. Add the two types of flour one half-cup at a time (no more than 2 cups total), as well as the small tub of Greek yogurt.
- In yet another bowl, melt the remaining half stick of butter. Add about equal parts brown sugar and flour.
- Layer time: take half of the mixture from step 3 and place it in your cake pan. Top that with the blackberry mixture from step 2. Top with the rest of the step 3 mixture. Before placing in the oven, place the mixture from step 4 on top, and sprinkle with almonds.
- Bake for 60-75 minutes. Let the cake cool completely before serving.