I figured since I’m off gallivanting in Europe for a few weeks, it would be a good time to feature some guest bloggers here on Because I Like Chocolate. I’ve got three amazing ladies lined up to share some delicious eats with you, kicking things off with Nancy from gotta get baked. I have never met Nancy in person but I can say without question that she is one of the most honest, blunt, tell-it-like-it-is people on the face of the planet. She’s a realist, that’s for sure, and she never fails to make me laugh – in that really unattractive, “oh my god I just snorted, I am so sorry” kind of way. Seriously, you have to check out one (or all) of her random crap posts, stat. If she doesn’t succeed as a blogger, Nancy could definitely make it as a comedian. Now over to Nancy!
Hi everyone! I’m Nancy of gotta get baked. I live on the West coast of Canada (born ‘n raised) and I blog mainly about desserts ‘n sweets ‘n anything made with copious amounts of butter and sugar. In other words, it’s a (mental) health blog.
I don’t know when Mal and I started following each other’s blogs, commenting and becoming friends, but I’m glad we did. The girl’s blog is called Because I Like Chocolate. It’s like our relationship was meant to be!
To say I’m a chocoholic is a huuuuuuuuge understatement. I crave it, need it, want it all the time. I eat so much it’s probably running in my veins instead of blood. When my 9th grade English teacher had us write a report on any subject we wanted, I researched the history of chocolate and wrote 20 pages about it. During the process, I found out that there’s a Hershey chocolate town and it was my dream to go there (and live there). Some of my favourite books as a kid featured chocolate prominently (The Chocolate Touch and Charlie and the Chocolate Factory. Delicious classics!).
That’s why it’s super odd that I’m guest posting for Mallory two times this month but neither of my recipes feature chocolate. What’s wrong with me, right?! Well, because it’s summer, I wanted to make something fresh and seasonal, thus the blackberry sour cream cake featured in today’s post. The cake is super moist and lightly spiced, studded with sweet local B.C. blackberries. Perfect for breakfast or an any-time-snack.
- ½ cup unsalted butter, room temp
- ¾ cup sugar
- 2 large eggs, room temp
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground ginger
- ½ tsp cinnamon
- zest of ½ lemon
- 2 cups of fresh blackberries
- Preheat the oven to 350 degrees F. Line a 9 inch cake pan with parchment paper and butter the sides of the pan.
- In the bowl of your stand mixer or a large bowl with an electric hand mixer, cream the butter and sugar until light and fluffy. Beat in the eggs, sour cream, vanilla and lemon zest.
- In a separate bowl, mix together the flours, baking powder, baking soda, salt, ground ginger and cinnamon. Add the flour mixture and mix until combined. Scrape the batter into the cake pan. The batter will be thick.
- Top the batter with the blackberries. You can sprinkle the top of the cake with sugar if you want – that’s totally optional.
- Bake for 40-45 minutes. Depending on your oven, you may want to start checking the cake around the 30 or 35 minute mark. I left my cake in the oven a bit longer than necessary (such a rookie mistake!) and it was a bit darker than I wanted. Thankfully it didn’t negatively affect the texture too much.
- Remove the cake from the oven and allow to cool in the pan for 20 minutes. Run a knife around the side of the pan to loosen the cake, then move it onto a cooling rack to continue cooling. Enjoy as is or with ice cream or whipping cream. Store in an airtight container at room temperature for two days. Any longer and I’d put it in the fridge.
Stay tuned for another post from Nancy in the coming weeks. I won’t give it away completely but let’s just say it involves peanut butter. Cannot go wrong with that, can you?