BLACKBERRY–POPPY SEED BUTTERMILK CAKE

There is something about the phrase everyday cake that is downright charming, calling to mind Jane Austen novels and seedcakes made in J. R. R. Tolkien’s Middle-earth. This particular cake is, in fact, good enough for any day. Buttermilk, almond, blackberries, and poppy seeds all make for a delicious, well-rounded bite. serves 6 to 8

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” —J.R.R. TOLKIEN

1½ cups (213 g) all-purpose flour

¾ teaspoon baking powder

½ teaspoon baking soda

¾ teaspoon salt

1½ teaspoons poppy seeds

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature

1 cup (198 g) sugar, plus 1 tablespoon for sprinkling

1 large egg

1 teaspoon pure vanilla extract

½ teaspoon almond extract

1 cup buttermilk

1¼ cups (213 g) blackberries, coarsely chopped into bite-sized picees

Adjust the oven rack to the lower middle position. Preheat the oven to 350°F. Grease and flour a 9 by 2-inch round cake pan and line the bottom with parchment paper.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds.

In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the sugar and beat on medium until light and fluffy, 3 to 5 minutes. Add the egg and beat on medium until combined. Add the vanilla and almond extracts and beat on low until incorporated. Add half the flour mixture and mix on low until just combined. With the mixer running on low, add the buttermilk in a slow, steady stream; stop the mixer and scrape down the sides of the bowl. Add the rest of the flour and mix on low until just combined. Add the blackberries and stir gently with a spatula until they are just mixed in.

Pour the batter into the prepared pan. Smooth the top with an offset spatula or table knife and sprinkle the top with the remaining tablespoon of sugar. Bake 25 to 32 minutes, until the cake is golden and a wooden skewer or toothpick inserted in the center comes out with the tiniest bit of crumb.

Transfer the pan to a wire rack and let cool for 15 minutes. Remove the cake from the pan and finish cooling on the rack.