Blackberry Cake With Cream Cheese Frosting Recipe

• 7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart (see note)
• 4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60u0b0F (16u0b0C)
• 5 1/4 ounces sugar (about 3/4 cup; 145g)
• 1 1/4 teaspoons baking powder, preferably not aluminum free (see note)
• 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 70u0b0F (21u0b0C)
• 5 1/2 ounces bleached cake flour (about 1 1/4 cups, spooned; 155g), such as
• , sifted (see note)
• 1 batch
• Additional blackberries, to garnish

1. Using a
2. ,
3. , or
4. , puree blackberries until totally smooth. If seeds bother you, the puree can be strained using a fine-mesh sieve; if you do plan to strain, add a couple extra blackberries to make up for the loss. Measure out exactly 6 ounces fresh blackberry puree (about 3/4 cup; 170g) and bring to about 70u0b0F (21u0b0C) before using.
5. Adjust oven rack to lower-middle position and preheat to 350u0b0F (180u0b0C). Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment (explanation and tutorial
6. ).
7. In the bowl of a stand mixer fitted with paddle attachment (see note), combine butter, sugar, baking powder, baking soda, salt, and cinnamon. Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. About halfway through, pause to scrape bowl and beater with a flexible spatula.
8. With mixer still running, add egg whites a little at a time, letting each addition fully incorporate before proceeding to the next. Reduce speed to low and sprinkle in about one-third of cake flour, followed by one-third of prepared blackberry puree. Repeat with remaining flour and fruit, working in thirds as before.
9. Scrape bowl and beater with flexible spatula and resume mixing on medium speed for about 3 seconds to ensure everything is well combined. The batter should look bright purple and register between 65 and 68u0b0F (18 and 20u0b0C) on a digital thermometer. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake.) If the batter looks streaky or tie-dyed, gently fold with a flexible spatula until streaks disappear.
10. Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes. Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool, about 1 hour. Top with a batch of
11. and a handful of fresh blackberries and cut with a chef's knife to serve. Wrapped in plastic, this cake will keep for up to 3 days at cool room temperature.

blackberries, unsalted butter, sugar, baking powder, baking soda, salt, ground cinnamon, egg whites, flour, batch, blackberries

Taken from www.seriouseats.com/recipes/2017/08/blackberry-cake-recipe.html (may not work)