This unusual cake gets its all-natural flavor and color from an infusion of fresh blackberry purée. To manage the purée's high moisture content and acidity, reach for bleached cake flour to keep the cake fluffy and light—accept no substitutions! Whether finished with fruity whipped cream or tangy cream cheese frosting, this simple blackberry cake makes an easy summer dessert or a slightly indulgent addition to brunch. Get Recipe!
from Serious Eats: Recipes http://ift.tt/2vmssD9
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