Blackberry Cornmeal Poundcake

This post and little cake should go into the category of cooking inspired by ingredients that are on sale at Whole Foods.  For a few weeks now, blackberries have been on sale for something like 2 packages for 3 bucks, and when it comes to summer fruit, I cannot turn down a deal like that! (Consequently in coming days you will see the ubiquitous spring rhubarb post, strawberry post, and cherry post - though there were no deals to be had on those cherries).  Once I bought the blackberries I knew I wanted to put them into a rich yellow pound cake.  I took a Martha Stewart recipe for a blueberry cake and adapted that and also added some cornmeal, to give it a nuttier flavor.  The cake turned out wonderfully and is it is a very versatile snacking cake - it feels appropriate at breakfast, an afternoon snack, and for dessert.  I used sour cream in this because I had some extra from the borscht I made recently, but Greek yogurt would also work great (though I would recommend at least low fat if not full fat).  Besides switching the fat, this would work with so many fruits, including all the wonderful berries etc... that are coming soon to a farmers market near you.  The other great thing I discovered about this cake was by accident.  I had just poured the batter into the pan and was sliding into the oven when my date for the evening showed up unexpectedly early.  I ended up taking it out of the oven, covering it with plastic and shoving it in the fridge since I would not be able to bake it until the next day.  I was sure it would be ruined, but I just let the cake come up to room temperature and then baked it as I had planned and it was perfect.  So this would be great to put together the night before you want to serve it at brunch if you want to serve it warm right out of the oven.

Blackberry Cornmeal Pound cake, adapted from Martha Stewart
1 cup of all purpose flour plus 1 tablespoon
3/4 cup cornmeal
2 teaspoons salt
1 and 1/2 sticks of softened unsalted butter
1/2 cup of sour cream
1 cup of sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
4 large eggs, room temperature
1 and 1/2 cups of blackberries
coarse sugar or sanding sugar for the top of the cakes

Directions:

1. Preheat the oven to 325 degrees.
2. Spray a 5 by 9 inch loaf ban with cooking spray or do it the old fashioned way with butter.
3. Combine the flour, cornmeal and salt in a bowl and whisk to combine.
4. Beat the butter, sugar and sour cream in a standing mixer with the paddle attachment or in a bowl with a hand mixer until light and fluffy.  This will take 5 - 8 minutes with the stand mixer if your butter is really soft.
5. Turn the mixer to low and add the extracts
6. In a small bowl lightly beat the eggs and add to the butter mixture  in two additions, mixing thoroughly to combine, scraping down the sides of the bowl.
7. Turn the mixer to low and add the flour mix in two additions.
8. Toss the blackberries in the 1 tablespoon of flour and then gently fold the blackberries into the batter.
9. Pour batter into the prepared pan and sprinkle top with coarse sugar.  
10.  Bake for about 60 -65 minutes until a toothpick or other implement comes out clean.
11. Let cook on rack for 30 minutes.