Blackberry-Lime Breakfast Cake

This month my Cake Slice Bakers' choice is the Blackberry-Lime Breakfast Cake from The Cake Book by Rebecca Firth.

It has two flavors I love - blackberry and fresh lime. This cake is also quick and easy to put together, so the decision was simple.

There's an amazing photograph of the cake in Rebecca's book. My photography genius (lol) wasn't working that day, but I tried my best to get a good view of the finished cake.

The ingredients are straight-forward - I had everything in my cupboard except the blackberries.

Although easy to make, I did find that the cake had to bake for at least 10 minutes more than the total 45 minutes she advises.  I don't know if the lime juice drizzled over it half-way through the baking had anything to do with that, but it took quite awhile to firm the middle up.

As you can kind of see, the blackberries sank on half of the outer rim, and the berries I had evenly lined up around the middle top also sank - right to the bottom of the cake.  I think that was because it took awhile for the middle of the cake not to be liquid.

Now, I love blackberry flavor, but both blackberries and raspberries aren't my favorite berry because of the seeds.  Wish I could've pureed the berries somehow and come out with a berry swirl.

I noted the few changes I made down in the Notes section of the recipe.  

Did I enjoy the cake?  Well, even though it's easy to make and incorporates other good flavors, I think the nutmeg ruined it.  That's totally subjective and my opinion, but I really didn't like the nutmeg flavor in there.  I recommend all cinnamon and leave out the nutmeg.  

Another thing about this cake is that it was "wet" to me.  Some people enjoy Tres Leches-like moisture, but I don't like wet cake.  Again, totally subjective.  Would I make it again?  Probably not.

Now that said, take a look at an incredible lime cake posted on my site - Lime Cake with Cream Cheese Frosting!  It's light, fluffy, and filled with lime goodness.  I highly recommend that one!

Be sure and visit the other Cake Slice Baker selections (links below the recipe).  They may have had better luck that I did with the Blackberry-Lime Breakfast Cake.

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Blackberry-Lime Breakfast Cake

Yield: 10

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Blackberry-Lime Breakfast Cake - fresh blackberries and lime.

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Ingredients

• 1 Cup plus 2 teaspoons granulated sugar, divided
• 2 tablespoons lime zest (2-3 limes)
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 large eggs, room temperature
• ¾ Cup canola oil
• ¾ Cup milk, room temperature
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 ½ Cups all-purpose flour
• 12 ounces fresh blackberries
• 1 tablespoon fresh lime juice

Instructions

1. Preheat the oven to 350°. Grease or spray a 9" cake round and line the bottom with parchment paper. Spray the top of the parchment paper, also.
2. In a large bowl, add 1 cup of the sugar and the lime zest. Using your hands, massage the lime zest into the sugar. Whisk in the cinnamon and nutmeg. Add in the eggs and whisk until the mixture is light and kind of frothy (about 2 minutes).
3. Add in the oil and milk, whisking until fully combined. Sprinkle the baking powder, baking soda, and salt over the top of the batter and give the mixture a couple of good whisks to evenly distribute it. Add the flour and stir until just combined.
4. Pour the batter into the cake pan and bake for 20 minutes. Take the cake out of the oven and sprinkle (or lightly place) the berries on top, evenly spacing. Drizzle with lime juice and sprinkle with remaining sugar. Place back into the oven to finish baking for 25-35 minutes (toothpick should come out barely moist).
5. Let cool in the pan for 20 minutes. Run a dinner knife around the edges of the cake, then carefully turn the cake out onto a rack to cool. Serve warm or room temperature.

Notes

My changes to the original recipe: I used canola oil instead of the called-for olive oil. Also used 2% milk instead of whole milk.

Just a personal preference, but I didn't like the nutmeg at all in this cake. If I made it again, I would use 1 teaspoon of cinnamon and no nutmeg at all.

Set the berries gently on top of the half-cooked batter, so they won't sink in the middle like mine did. They're prettier sitting on top.

I had to cook mine about 10 minutes longer than the recipe called for. Just watch it after the final 25 minutes or so to judge its doneness.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 39mgSodium: 371mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 4g

Nutrition Values are Approximate

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The Cake Book: Beautiful Sweet Treats for Every Craving by Rebecca Firth. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.