Blackberry and brown sugar loaf

November 10, 2012

Blackberry and brown sugar loaf

Page 245, Henry

Happy birthday, dearest Gypsy love! That is what I hoped this teatime cake would shout when I took it to Gypsy’s birthday brunch this morning. There was such amazing Plenty, as usual! Kitty Mao brought a divine bacon and egg pie that you should go make right now ( or the next time you would like eggs and bacon wrapped in flaky puff pastry and magically transformed into divinity). You can find the recipe here http://www.saveur.com/article/Recipes/Classic-Bacon-Egg-Pie if you are not an avid subscriber to Saveur like I am.  There were also piles of bacon and hotcakes and cinnamon rolls and hashbrowns with kale and garlic (hells yes, I am so stealing that idea!) and all manner of other deliciousness. And coffee and mimosas, of course. What is brunch without coffee and mimosas?

So we ate and laughed and held babies and petted puppies and generally enjoyed this fantastic weather (70 degrees and sunny in November – yes, please!) together as we celebrated.

 

 

 

Blackberry and brown sugar loaf

3/4 cup unsalted butter, softened

1 and 1/4 cup light-brown sugar

2 large eggs,beaten until frothy

2 heaped tbsp sour cream

1 tbsp grated lemon zest

pinch of ground cinnamon

2 cups plain flour, sifted

1 tsp baking powder

1 and 2/3 cup blackberries (I used a blackberry/raspberry combo)

confectioners sugar for dusting 

Beat the butter till light with a hand-held beater, then add the sugar and beat until fluffy. Add the eggs a little at a time and beat until creamy. Turn the speed down low and add the sour cream, lemon zest, cinnamon and flour. Beat until the mixture just comes together. Sift the baking powder over the top, sprinkle on the blackberries, and gently fold into the mixture, breaking them up as little as possible. Spoon the batter into a buttered loaf tin measuring (9x5in), smooth the top and bake in an oven preheated to 325°F until a skewer inserted into the centre comes out clean. Let the loaf cool in the tin for about 15 minutes, then run a knife round the edge and turn it out on to a wire rack. Turn the right way up and leave to cool completely. Sift a light dusting of icing sugar over the top before serving.

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