Some people say that the good friends you have in your 20’s are the ones who remain your good friends as you move into different life stages. . and that it’s harder to meet and connect with new people to move in to your close circle of friends.
I think once you find someone who you can connect with, who you share the same interests with or who can relate with you, it doesn’t really matter when you meet that person but the great thing is – is that your circle of friends grows.
I feel like once I became a food blogger, it opened up this whole other world to me. . and a huge, new group of friends, confidants and people who just understand me more on a different level. And it’s crazy because, sometimes we’ve never met in person but we just understand each other. We all go through the same things and can also help and give advice to one another.
Well, I did actually meet Connie from Urban Bakes at BlogHer in Miami and we’re meeting up again with other friends in September at Big Harvest Potluck. Connie is truly talented, passionate about what she does and is spunky! I love her spirit and her crazy amazing, beautiful cakes, blondies, tarts, cupcakes and the list goes on. Connie can bake, yo.
Blackberry Almond Cake
Ingredients
- 2 sticks unsalted butter room temperature
- 1 1/3 cups light brown sugar
- 3 large eggs at room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ cup almond flour
- ½ teaspoon salt
- ½ cup sour cream
- 1 ½ to 2 cups fresh blackberries
- Special equipment suggested: a 9-inch springform baking pan and non-stick baking spray
Instructions
- Preheat your oven to 350 degrees and spray your 9-inch springform pan with baking spray. Place on a parchment paper lined baking sheet and set aside.
- Using your stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes. Add in the eggs, one at a time, mixing well after each addition. In a separate, large mixing bowl, combine the flour, baking powder, almond flour and salt. Add these dry ingredients into the wet egg mixture and mix together on a low setting. Once everything has been incorporated, turn the mixer up to a higher setting and mix well for just a minute or two.
- Add in the sour cream and beat until smooth and thoroughly combined into the batter. Pour the batter into the springform baking pan and sprinkle on the fresh blackberries, pressing down very gently if desired. Bake for about 55 to 60 minutes, or until set. A cake tester will come out slightly wet in the center only but the cake should stay still when jiggled. Remove from the oven and let the cake cool completely before serving.
So, today I am guest posting for Connie as she is away on vacation .. so head on over to Urban Bakes to read my post!!
This guest post kicks off my week of guest posts so be sure to check back here tomorrow and Friday for TWO more!
