Blackberry Champagne Pound Cake

Blackberry Champagne Pound Cake

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own.

There are days when we want cake, and then there are times we want a lil’ more of an elevated celebration with cake. This Blackberry Champagne Pound Cake exceeds all expectations.

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Ingredients

For the Blackberry Compote:

• 2 c. blackberries, fresh
• ¼ c. Imperial Sugar granulated sugar
• 1 tsp. lemon juice
• ½ tsp. vanilla extract
• pinch of salt

For the Cake:

• 1 c. salted butter, room temperature
• ¼ c. vegetable oil
• 2 ½ c.Imperial Sugar granulated sugar
• 5 eggs, room temperature
• 3 ¼c. all-purpose flour
• 1 c. champagne, room temperature

For the Glaze:

• ½ c. Imperial Sugar confectioners powdered sugar
• 6 Tbsp. champagne

Instructions

To make the crumb topping:

1. Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.

2. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Allow to cool completely. Push compote through a fine-mesh sieve into a clean glass bowl and discard the seeded pulp from the sieve.

To make the cake:

1. Preheat oven to 290◦F.

2. Prepare your bundt pan by coating it with nonstick vegetable spray or shortening and flour.

3. Sift flour and salt together; set aside.

4. In the bowl of a stand mixer, beat the butter until light and creamy about 2 minutes on medium speed. With the mixer running, pour in the oil and granulated sugar; cream together until light and fluffy on medium speed.

5. Crack eggs in a small bowl, removing the chalaza (the hard white knot that anchors the yolk). Beat eggs with a fork and slowly pour into a mixing bowl. Allow the mixer to run until combined, scraping down the bowl as needed.

6. Reduce the mixer speed to low and spoon in the flour mixture while the mixer is going. Stir until the mixture is smooth.

7. Using a rubber spatula, fold the champagne and blackberry compote into the mixture until well combined.

8. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 90 minutes.

9. Let the cake cool in the pan for at least 10 minutes before transferring to a cooling rack.

10. Allow the cake to cool completely.

11. To make the glaze: Whisk the champagne with the powdered sugar in a small bowl. Drizzle glaze over the cooled cake.

Photos by Audrie Dollins