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Buttermilk Snack Cake with Blackberries and Caramel Walnut Drizzle

Created by Dede Wilson, for her cookbook "Unforgettable Desserts".    

You might be tempted to add extra berries to the batter, but they add too much moisture and will throw off the balance of the cake. When making the icing, make sure you stop combining the ingredients the moment the mixture becomes smooth. If it becomes grainy and sandy you have stirred too long.

Prep Time: 10 minutes   |    Cook Time: 15 - 25 minutes   |    Makes: 10 servings


  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
Cake
  • 1-1/2 1-1/2 1-1/2cup CUP_USVolumecake flour, sifted 
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumebaking soda, heaping 
  • 1/8 1/8 1/8tsp. TEASPOON_USVolumesalt 
  • 6 6 6Tbsp. TABLESPOON_USVolumebutter, unsalted and cut into pieces (at room temperature) 
  • 1/3 1/3 1/3cup dark brown sugar, firmly packed 
  • 1 1 1each Volumelarge egg (at room temperature) 
  • 1/2 1/2 1/2cup CUP_USVolumebuttermilk (at room temperature) 
  • 1 1 1Tbsp. TABLESPOON_USVolumebuttermilk (at room temperature) 
  • 1 1 1cup CUP_USVolumeDriscoll's Blackberries 
Icing
  • 1/3 1/3 1/3cup CUP_USVolumedark brown sugar, firmly packed 
  • 3 3 3Tbsp. TABLESPOON_USVolumebutter, unsalted (at room temperature) 
  • 2-1/2 2-1/2 2-1/2Tbsp. TABLESPOON_USVolumeheavy cream 
  • 3/4 3/4 3/4cups CUP_USVolumeconfectioners sugar, sifted 
  • 1/2 1/2 1/2tsp. TEASPOON_USVolumevanilla extract 
  • 1/3 1/3 1/3cup CUP_USVolumewalnut halved, toasted and chopped 
For the Cake
  1. Position rack in middle of oven. Preheat oven to 350 degrees F. 
  2. Coat an 8-inch square pan with nonstick spray. 
  3. Whisk together flour, baking soda and salt in a medium bowl to aerate and combine; set aside. 
  4. Beat butter with flat paddle on medium-high speed until creamy, about 1 minute. Add sugar and beat until light and fluffy, about 3 minutes, scraping down the bowl once or twice. 
  5. Beat in 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. 
  6. Scrape batter evenly into pan and smooth top with offset spatula. It will be a fairly shallow layer. Scatter blackberries evenly on top, reserving about 5 of them; do not press into batter. They will sink during baking. 
  7. Bake for about 15 to 25 minutes or until a toothpick shows a few moist crumbs. The cake will just have begun to come away from the sides of the pan. Cool pan completely on rack. 
For the Icing
  1. Combine brown sugar, butter and cream in small saucepan and bring to a simmer over medium-high heat. Simmer for 1 minute, whisking frequently. 
  2. Drizzle half of the icing with a spoon all over top of cake, then quickly sprinkle walnuts and reserved berries evenly over top while icing is still wet. Drizzle with remaining icing, which will set up almost immediately. 
  3. Store at room temperature well wrapped in plastic wrap up to 1 day. 

Nutrition Facts

Amount Per Serving
Calories 291
Total Fat 14.71g
    Saturated Fat 7.84g
Cholesterol 54.21mg
Sodium 86mg
Total Carbohydrates 37.28g
    Dietary Fiber 1.26g
Protein 3.34g