BLACKBERRY-ALMOND SNACK CAKE
Makes 1 (9-inch) cake
Topped with almonds for a delicate crunch, this cake is ideal for an afternoon snack. Low-protein cake flour creates a soft, fluffy crumb structure, but by adding in a bit of all-purpose flour, it results in an ideal texture of tender yet sturdy cake.
¾ cup (170 grams) unsalted butter, softened
1¾ cups (350 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
3 large eggs (150 grams), room temperature
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract
2 cups (250 grams) cake flour*
½ cup (63 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
1 teaspoon (3 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
½ cup (120 grams) whole milk, room temperature
½ cup (120 grams) sour cream, room temperature
12 ounces (340 grams) fresh blackberries
¼ cup (28 grams) sliced almonds
Preheat oven to 375°F (190°C). Spray a 9-inch square baking pan with baking spray
