8 to 10 servings (makes one 9-inch round single layer cake)
This simple cake showcases fruit that's sweet-tart and perhaps undeservedly underrated, with a little grown-up mischief from black pepper, homey comfort from dark brown sugar and richness from creme fraiche.
From cookbook author and food writer Charlotte Druckman.
8 tablespoons (1 stick) unsalted butter, melted, plus more for the pan
Flour, for the pan
2 1/2 cups (11 7/8 ounces) Big Batch Dry Mix (stir well before using)
1/3 cup (2 3/8 ounces) packed dark brown sugar
3/4 to 1 teaspoon freshly ground black pepper
1/2 cup milk
1/2 cup creme fraiche
2 large eggs
1 tablespoon pure vanilla extract
1 1/3 cups (6 ounces) blackberries (large ones halved)
1/2 cup rolled oats, for sprinkling
Preheat the oven to 350 degrees. Use a little butter to grease a 9-inch round cake pan, then flour it, shaking out any excess.
Whisk together the Big Batch Dry Mix, brown sugar and pepper (to taste) in a mixing bowl, until well incorporated.
Use a fork to whisk together the milk, creme fraiche, eggs and vanilla extract in a large liquid measuring cup until well blended. Pour over the dry mixture, along with the melted butter, and whisk with the fork to form a slightly lumpy batter.
Use a flexible spatula to gently fold in the berries, then use the spatula to spread the batter evenly in the pan. Scatter the oats over the top. Bake (middle rack) until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Transfer the pan to a wire rack to cool for 15 to 20 minutes, then run a round-edged knife around the edges to loosen the cake, then invert onto the rack and lift off the pan. Turn the cake right-side-up and let cool completely.
Nutrition | Per serving (based on 10): 330 calories, 6 g protein, 40 g carbohydrates, 16 g fat, 10 g saturated fat, 75 mg cholesterol, 160 mg sodium, 3 g dietary fiber, 9 g sugar