Blackberry Ginger Sour Cream Cake

How to Make Blackberry Ginger Sour Cream Cake

Total time: 1 h 15 min · Yields 10 servings

1. 1

   Whisk Dry Ingredients

   In a medium bowl, sift together the flour, baking powder, baking soda, and sea salt. Set this mixture aside. Ensuring the dry ingredients are well-distributed prevents uneven rising.

2. 2

   Cream Butter and Sugar

   Using a stand mixer or hand beaters, cream the softened butter and 200 g sugar together until it is pale and fluffy. This should take about 3 to 4 minutes on medium-high speed.

3. 3

   Incorporate Aromatics

   Add the eggs one at a time, beating well after each addition. Mix in the freshly grated ginger and vanilla extract until fully combined.

4. 4

   Alternate Flour and Sour Cream

   Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the sour cream in two parts, beginning and ending with the flour. Mix only until no white streaks remain.

5. 5

   Fold in Berries

   Gently fold two-thirds of the blackberries into the batter using a spatula. Be careful not to crush the berries, which would turn the batter purple. Transfer the batter to the prepared pan.

6. 6

   Apply Topping and Bake

   Press the remaining blackberries into the top of the batter. Mix the topping sugar and ground ginger in a small bowl, then sprinkle evenly over the cake. Bake for 50 to 60 minutes until a skewer comes out clean.