Blackberry-Orange Cake

Name: Blackberry-Orange Cake
Ingredients: 1/2 cup butter, softened; 1 cup sugar, divided; 1 large egg; 1 teaspoon grated orange zest; 1-1/2 cups plus 1 tablespoon all-purpose flour, divided; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 1/2 cup sour cream or plain yogurt; 2 cups fresh blackberries; Confectioners' sugar, optional

10 ingredients

4 steps

Ingredients

1/2 cup butter, softened
1 cup sugar, divided
1 large egg
1 teaspoon grated orange zest
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream or plain yogurt
2 cups fresh blackberries
Confectioners' sugar, optional

Directions

1

Preheat oven to 350°. Grease and flour a 9-in. springform pan.
2

In a large bowl, cream butter and 3/4 cup sugar until light and fluffy. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan.
3

In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake 40-45 minutes or until a toothpick inserted in center of cake portion comes out clean.
4

Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.