When your neighbor gives you freshly-picked blackberries, this is what you do with them! I’m a huge fan of cast iron cooking so I love to whip out my big 12-inch skillet for this jumbo coffee cake. This will easily serve 12-16 people.
4 1/2 cups all-purpose flour
4 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. kosher salt
18 Tbs. unsalted butter, softened
1 1/2 cups granulated sugar
1 cup plus 2 Tbs. buttermilk
2 tsp. vanilla extract
1 tsp. almond extract
4 cups fresh blackberries (can use frozen blackberries if well drained), divided use
3/4 cup all-purpose flour
3/4 cup granulated sugar
Large pinch of kosher salt
9 Tbs. cold butter, cut into 1/2 inch pieces
Zest of 1 lemon
Preheat oven to 350 degrees F. Grease a 12″ cast iron (or other heavy duty) skillet well with butter or oil.
In a medium mixing bowl, combine flour, baking powder, cinnamon, and salt. In a separate large mixing bowl, using an electric mixer, cream butter with sugar until light and fluffy; add eggs and buttermilk and beat until smooth. Stir in extracts. Add flour mixture and stir until JUST COMBINED. Using a silicone spatula or large spoon, gently fold in 2 cups of blackberries to batter; spread into greased skillet. Top batter with remaining 2 cups of berries, gently pressing them into the top of the batter.
In a small mixing bowl, combine flour, sugar and salt; cut in butter using a pastry blender or a knife and fork, until mixture has pea-size pieces; stir in lemon zest. Sprinkle mixture evenly over the top of the cake batter, allowing some of the blackberries to peek through.
Bake, uncovered, for 30 minutes; reduce oven temperature to 325 degrees F and continue to bake for an additional 25-30 minutes, or until coffee cake is puffed, golden brown and set at the center. (Coffee cake is done when knife inserted into center comes out clean.) Place coffee cake onto cooling rack to cool for at least 2 hours before serving.
Now You’re Cookin’,