Blackberry, Lemon and Almond Snack Cake

From the post: Blackberry, Lemon and Almond “Snackin’ Cake

Makes 9 pieces

1 3/4 cups all purpose flour
1/2 cup whole, raw, skin-on almonds, ground to a fine meal in the processor
1/2 cup plus 2 Tablespoons cane sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon lemon zest
6 Tablespoons unsalted butter, cold
1/2 cup milk (1 or 2% milk is fine)
1/2 cup low fat plain yogurt
juice of 1/2 lemon
1 large egg
1/2 teaspoon good quality vanilla extract
1 1/2 cups fresh blackberries

Preheat the oven to 400 degrees F, and butter the bottom and sides of a 9-inch square or circular cake pan.

In a medium-sized mixing bowl, combine the flour, ground almonds, sugar, baking powder, baking soda, salt and lemon zest, stirring with a spoon to combine well. Cut in the cold butter in small pieces, then use your hands to combine it with the dry ingredients until only very small pea-sized pieces of butter remain, and it is well integrated with the dry mix. In a small bowl, combine the milk, yogurt and lemon juice with a whisk until well mixed. Add the egg to the wet ingredients and whisk just to incorporate. Pour the wet ingredients into the dry ingredients and stir until everything is moistened well, but don’t over stir. Add the vanilla extract and stir to incorporate. The batter will be thick.

Spoon the batter evenly into the prepared cake pan. Smooth the top of the batter, then set the berries on top of the batter (no need to press them) in a decorative pattern. Bake at 400 degrees for approximately 22-24 minutes, watching closely. The cake is done when it is golden brown on top, firm to the touch and a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool on a rack in the pan for 10 minutes. Remove the cake from the pan and finish cooling on the rack. To serve, sprinkle with powdered sugar and cut into 9 equal pieces. This is great by itself, but you could also serve it with a dollop of creme fraiche or vanilla ice cream.

©2012 Betsy Burts, Bits and Breadcrumbs

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