BLACKBERRY-ORANGE CAKE

Blackberry-Orange Cake image

My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. -Lisa M. Varner, El Paso, Texas

Provided by Taste of Home

Time 1h

Yield 10 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, softened
1 cup sugar, divided
1 large egg, room temperature
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

Steps:

Preheat oven to 350°. Grease and flour a 9-in. springform pan., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. 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., In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes., 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.

Nutrition Facts : Calories 274 calories, Fat 12g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 177mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.