Brown Sugar-Buttermilk Snack Cake With Blackberries

Name: Brown Sugar-Buttermilk Snack Cake With Blackberries And Caramel-Walnut Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cake flour sifted; 1/2 baking soda; 1/8 teaspoon salt; 6 tablespoons unsalted butter at room temperature, cut into pieces; dark brown sugar cup firmly packed; 1 large egg at room temperature; 1/2 cup low fat buttermilk at room temperature; 1 cup berries fresh black; dark brown sugar cup firmly packed; 3 tablespoons unsalted butter at room temperature; 2 1/2 tablespoons heavy cream; 3/4 cup confectioners' sugar sifted; 1/2 teaspoon vanilla extract; 1 cup walnut halves toasted and chopped

Servings: persons

1 1/2 cups cake flour sifted
1/2 baking soda
1/8 teaspoon salt
6 tablespoons unsalted butter at room temperature, cut into pieces
dark brown sugar cup firmly packed
1 large egg at room temperature
1/2 cup low fat buttermilk at room temperature
1 cup berries fresh black
dark brown sugar cup firmly packed
3 tablespoons unsalted butter at room temperature
2 1/2 tablespoons heavy cream
3/4 cup confectioners' sugar sifted
1/2 teaspoon vanilla extract
1 cup walnut halves toasted and chopped

1
Position a rack in the middle of the oven. Preheat the oven to 350 degrees. Coat an 8-inch square pan with nonstick spray.
2
Whisk together the flour, baking soda, and salt in a medium bowl to aerate and combine; set aside.
3
In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the brown sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in the egg until well combined. Add the flour mixture in two additions, alternately with the buttermilk. Begin and end with the flour mixture and beat briefly until smooth. Scrape the batter evenly into the pan and smooth the top with an offset spatula. It will be a fairly shallow layer. Scatter the blackberries evenly on top, reserving about 5 of them; do not press into the batter, as they will sink during baking.
4
Bake for 15 to 25 minutes, or until a toothpick inserted in the center shows a few moist crumbs when removed. The cake will just have begun to come away form the sides of the pan. Cool in the pan on a rack before decorating.
5
For the icing, combine the brown sugar, butter, and cream in a small saucepan and bring to a simmer over medium-high heat. Simmer for 1 minute, whisking frequently. Remove from the heat and whisk in the confectioners' sugar and vanilla until smooth and fluid. It will firm up very quickly, and if you whisk or cool it for too long, it will become too firm and sugary. Use a spoon to immediately drizzle about half the icing all over the top of the cake, then quickly sprinkle the walnuts and reserved berries evenly over the top while the icing is still wet. Drizzle with the remaining icing,

1201

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups cake flour sifted, 1/2 baking soda, 1/8 teaspoon salt, 6 tablespoons unsalted butter at room temperature, cut into pieces, and more.

Yes, Brown Sugar-Buttermilk Snack Cake With Blackberries And Caramel-Walnut Drizzle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar-Buttermilk Snack Cake With Blackberries And Caramel-Walnut Drizzle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions