Meet the Raspberry Buttermilk Cake from Smitten Kitchen. Except mine is made with blackberries. This year, Trader Joe's has had some amazing blackberries, and I've been eating them for weeks. Time to try baking with them. This is before...
...and this is after baking.
I've only tried one crumbled-off piece so far, but I think it's going to be very good. Next time, I'll most likely reduce the amount of sugar to 1/2 cup instead of 2/3 because I think it's a bit too sweet. But I often find baked goods too sweet as written, so YMMV.
In terms of knitting, I've been working on a couple of things, including this shawl. I picked it up again after months of inactivity -- fixing a lace row that's over 600 stitches long didn't sound appealing. But it's fixed and I'm working on it again.
See how bleached-out the colors are? Yeah, it's a gloomy day in New England. I'll go eat some cake now, cake makes everything better.
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6 comments:
The looks of that cake reminded me of the delicious mulberry pie I've made many a summer. The official recipe is Blueberry Yogurt Pie, and there is a copy of it on the internet!
http://www.recipesource.com/desserts/pies/01/rec0163.html
I bet it'd be fantastic with the blackberries you're loving. And the sweetest part is the crust, so you might like the filling as written.
We have wild blackberries here...not quite as gorgeous as yours, though.
Glad you like my Percy shawl--I think I love you too!
I always reduce the sugar in baked goods. Especially the ones that also call for frosting. I like my teeth IN my head, thanks.
Hope the weather clears up soon though! Send us your rain. We're having an honest-to-goodness drought.
Now the question is--can you knit AND eat cake at the same time? ;-) That cake looks delish!
Just made this cake with raspberries and blueberries. Yum!
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