blackberry snack cake

Life has been busy.  The school semesters are usually busy but since Koda Bear is home schooling/unschooling it is even busier.  The Tall Short person is taking online classes and that adds.  Blue is just busy.  On top of that, I took a non-fall that hurt more then if I had just fallen.  Sometimes falls are easier on the body.

I am traveling again this week and next week to be with my Dad.  But I am back in time to work the markets.  The boyos are a little bit light for people who can work markets or events.  I learn more every time I do one.  I also find that even though I do not view myself as a salesman but because I can be excited about knives, I do well.  

Koda Bear has been doing a lot of math with baking.  Or just wanting to bake his own sweets.  He has not asked to bake bread yet but I can see it coming.  I had a cake recipe that I wished to try so he helped me.  It uses sourdough as the leaven so I do not have taste baking soda or baking powder.  It just takes to make.

It was not a very sweet cake.  The original recipe called for raspberries so it may have been sweeter with them.  But I was lucky to get the single picture of the cake I did. It went fast.  It does not have the texture of a quick bread or an American box mix cake but I would call it cake.  It just take about eight to ten hours of waiting time.  An hour to bake.  I will make this again.

blackberry snack cake

Note:  The recipe was found in the Extend issue of Taproot Magazine.  I tweaked with what I had in the house and it still turned out well. I am considering see how this technique would work with a vanilla or orange cake.

8 ounces butter, room temperature (Blue actually mashed some Boursin cheese into the butter. I still used 8 ounces of the mixture)

2/3 cup (125 grams) granulated sugar

1 cups (150 grams) all purpose flour

1/2 teaspoon salt (I had Kosher and the recipe called for sea salt, still worked!)

1/2 cups (75 grams) sourdough starter (I just pulled a half cup out of my jar, they called for active)

1/2 cup (125 grams) yogurt (The recipe called for plain, I had honey vanilla) 

1/4 cup (60 grams) whole milk

2 large eggs

1 1/2 cups frozen blackberries (I used approximately a half a ten ounce bag.  I did not measure.)

Sugar for the top of the cake.

In a large bowl (especially if you have a Bear helping), cream together the butter and sugar until light a fluffy.  Mix in the eggs. Mix in the sourdough starter.

Mix in 1/3 cup flour.

Mix in the yogurt.

Mix in 1/3 cup flour.

Mix in the milk.

Mix in the last 1/3 cup flour and salt.

Fold in the blackberries.

Cover and let rise overnight or for at least 6 hours on the counter top.

When the batter has risen, grease and flour an 3 or 4 inch tall by 8 inch round cake pan.  I used a spring form that was 2 1/2 inches by 9 inches so may cake was flatter.  I like to put a piece of parchment paper on the bottom and then grease and flour the sides.  I find it works better.  Pour the batter into the pan.  Cover and let rise for 1 to 2 hours.

Preheat oven to 350 degrees Fahrenheit.  Sprinkle sugar on top of the cake.  Bake the cake for 50 to 60 minutes.  It should be golden and slightly pulled away from the sides of the pan.  A knife inserted into the cake should come out clean.

Cool if you can.  Eat!  The recipe called for dusting it with powdered sugar but between Blue and Bear I did not wish that mess.  Which is why I sprinkled it with sugar before I baked it.  

This is a make again cake.  Especially if I can start it the night before.  Tht does not always work around here but I can hope.  This would be a good traveling cake for me.  Not overly sweet.  Slightly breadish.  I could go a long way with this cake!  

I wonder how it might taste with chocolate added.....  Too many ideas!