Total TimePrep: 20 min. Bake: 40 min. + cooling
I am going to try this recipe. I read the reviews and wondered why everyone altered the recipe before even trying it. Some people just changed the recipe entirely then they posted a review. The reviews really did not give me a picture of the recipe posted here. All it did was give me opinions of altered recipes that I wasn't iterested in. Maybe trying the recipe and giving an honest opinion of it, would be the way to go.
I used about a cup of mulberries instead of blackberries. I also used the rind of a medium lemon and added the juice of half the lemon in place of the orange rind. I used plain yogurt and only sprinkled 1/8 cup of sugar on the top. It was fantastically delicious. (I’m sure the recipe is good as written, but I wanted to use ingredients I had on hand.) Beautiful tender texture. Moist. Flavorful. The sugar on top adds a nice little crunch and creates a party for the taste buds with the fruit flavors. Perfect light cake to bring to a breakfast meeting or any gathering. It will disappear and people will love you for bringing it!
Excellent cake not overly sweet, I used an orange cream flavored yogurt In addition to the orange zest which enhanced the orange flavor. Cake was even better the next day.
This recipe was a bit of a letdown. I was drawn to the recipe for the combo of flavors. However, it just didn't seem to be very flavorful. I'll save my blackberries for a better use.
Great flavor and easy to make.
I made this this morning. I had seen the recipe in a FB posting and the flavour profile sounded intriguing. I checked Flipp.com to see if anyone had blackberries on sale and found a decent price (at least for this time of year) on imported Mexican berries. I automatically cut sugar in most bakes; I used 2/3 cup in the cake batter and sprinkled only a good tablespoon on top. I doubled the orange zest. My berries were GINORMOUS; some were more than an inch long! I did realise when making the batter that it was going to be quite stiff, and it was. I used an offset spatula to spread the batter in the pan. I then positioned the berries in three circles atop the cake and pressed them gently into the batter. The berries were so large I could not use them all. My oven is true to temp, but this was nowhere near baked at the 40 minute mark. Ultimately, it took 70 minutes to cook through. I allowed it to rest for about 40 minutes before nicking a sliver to taste prior to taking some slices across to neighbours. Absolutely lovely and dinner party worthy. Do take the time to arrange your berries atop the cake; it looked stunning!
It was perfect. Great for little something at an event or with coffee or tea. I added 1/8 more sugar to the batter and reduced the sugar I used on top from 1/4 to an eighth. But my personal preference
I made this delicious cake a couple of times for my secretary's July birthday. Pretty easy to make. It was moist and just the right sweetness. One time I made it with other berries like blueberries and strawberries with equal success.
Yum! Yum! Made as written - delish! Also made with fresh strawberries, also great. Thanks for sharing such a cherished family recipe!
We really enjoyed this! Sweet but not too sweet I served this with fat free cool whip and it was the perfect end to our dinner! I will be making again!