Wednesday, June 30, 2010

Fresh Blackberry Cobbler Cake

Jungle Jim handed me a quart of beautiful blackberries as I was leaving work the other day. I made a delicious blackberry ginger sauce for grilled pork chops with half of the berries and this cake with the other half. I called it a cobbler cake because it is similar to both. The cake mixes quickly and would be delicious with any type of berry or nuts.

Fresh Blackberry Cobbler Cake

1 pint fresh blackberries
1/2 cup finely chopped toasted almonds
1 tablespoon + 1 cup sugar, divided
2 eggs
12 tablespoons butter, melted
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flour
Whipped cream, optional for serving

Preheat oven to 350°. Grease an 8x8-inch baking dish.

Arrange berries in a single layer in prepared baking dish. Sprinkle evenly with almonds and 1 tablespoon sugar. Set aside.

Combine 1 cup sugar and eggs in a medium bowl and mix well. Add butter, vanilla and almond extract and stir until well combined. Add flour and stir until batter is smooth.

Spoon batter evenly over the berry mixture and bake 40-45 minutes, until a toothpick inserted in cake only comes out clean. Serve slightly warm or at room temperature.

Serves 4-6.