High Altitude Blackberry Almond Cake
A high altitude recipe for a moist, dense, one layer almond cake made with nutty almond flour, a hint of cardamom and lemon, and sweet juicy blackberries.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 9 Inch Round Cake Pan
Ingredients
- ¾ cup unsalted butter
- 1 ¼ cups granulated sugar
- 2 tsp fresh lemon zest
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- ⅔ cup whole milk, room temperature
- ⅓ cup sour cream
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup almond flour (or very finely chopped almonds)
- ¾ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cardamom
- 10 oz fresh blackberries (if the berries are large, cut them in half)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9 inch round cake pan with non-stick baking spray.
- In a saucepan, melt the butter over medium heat. Continue to cook the butter until nutty, golden brown milk solids form at the bottom of the pan. This process might take about 10 minutes. First the butter will hiss and splatter as the water evaporates, then as it quiets down, a layer of foam will form on top of the butter. This means the butter is done. Immediately remove from the heat, and scrape the butter, including the brown milk solids, into a large bowl. Let cool for 10 minutes.
- In a bowl, measure the sugar and lemon zest, then use your fingers to rub the zest into the sugar until fragrant. Add the browned butter, eggs, vanilla extract, almond extract, milk and sour cream, and whisk until well combined.
- In a separate bowl, whisk together the flour, almond flour, baking powder, salt and cardamom. Add the dry ingredients to the wet, whisking just until moistened. Fold in 2/3 of the blackberries.
- Spread the batter into the prepared pan, and add the rest of the blackberries on top of the batter. Bake for about 55-60 minutes, until a toothpick or cake tester comes out clean or with moist crumbs clinging to it.
- Set the pan on a wire rack to cool for 30 minutes before removing the cake from the pan. Let cool for another 30 minutes, then serve warm, or at room temperature.
Notes
Store leftover cake in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days.
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