This is a leave on the counter all day and let people slice and eat kind of cake.
My great-grandma used to tell me stories of getting oranges in her stocking at Christmas. Such a change from my childhood days where my stocking was stuffed full or chocolate and toys. Oranges around Christmas always remind me of my great-grandma and how much an orange would make her smile on those cold North Dakota winters. I think that oranges much a lovely addition to a Christmas meal or dessert. Simply some zest and orange juice can add a bit of brightness to a bite. Orange season is here! I am not sure where fresh blackberries came from this time of year, however the ones I got said California. With the limited or high cost of fresh, frozen blackberries also work wonderfully in this cake.Blackberry-Orange Coffee Cake
zest from 1 navel orange
3/4 cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups blackberries, fresh or frozen, chopped into pieces
½ cup buttermilk
1 tablespoon sugar
Preheat the oven to 350ºF. Grease 9-inch square or circle baking pan. In a large bowl, cream butter with orange zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined. In a side bowl, toss the chopped blackberries with ¼ cup of flour. In yet another bowl, whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the wet batter a little at a time, alternating with the buttermilk. Fold in the blackberries, but don't be afraid if the batter turns a bit purple.
Spread batter evenly into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick to come out clean. If necessary, return pan to oven for a couple of more minutes, may take up to 10 or 15 more just depending.
Let cool at least 15 minutes before serving.
Adapted from Alexandra Cooks