BLACKBERRY ALMOND CAKE — MILK BAR STYLE

A Blackberry Almond Cake Milk Bar Style combines the sweet-tart flavor of blackberries with the rich, nutty taste of almonds, inspired by the playful and inventive style of Milk Bar. Here’s a recipe that captures that unique Milk Bar flair!

Ingredients

For the Almond Cake:

• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup sour cream
• ½ cup whole milk
• 1 cup fresh or frozen blackberries

For the Blackberry Compote:

• 1 cup fresh or frozen blackberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp water

For the Almond Crunch (optional, for added texture):

• 1 cup sliced almonds
• ¼ cup granulated sugar
• 2 tbsp unsalted butter

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk or heavy cream

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Directions

1. Prepare the Almond Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Mix until just combined.
6. Gently fold in the blackberries.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Blackberry Compote:

1. In a small saucepan, combine the blackberries, sugar, lemon juice, and water.
2. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10 minutes.
3. Remove from heat and let cool. It will thicken further as it cools.

3. Prepare the Almond Crunch (Optional):

1. In a medium skillet over medium heat, melt the butter.
2. Add the sliced almonds and sugar, stirring frequently until the almonds are golden brown and caramelized, about 5-7 minutes.
3. Spread the almonds on a parchment-lined baking sheet and let cool completely. They will harden as they cool.

4. Make the Cream Cheese Frosting:

1. In a large bowl, beat the softened cream cheese and butter until creamy and smooth.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined.
3. Stir in the vanilla extract and beat until light and fluffy. Adjust the consistency with milk or heavy cream if needed.

5. Assemble the Cake:

1. Once the cakes are completely cool, level them by trimming off any domed tops.
2. Place one cake layer on a serving plate and spread a layer of blackberry compote on top.
3. Add a layer of cream cheese frosting over the compote.
4. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
5. If using, sprinkle the almond crunch on top of the cake for added texture and flavor.

6. Serve:

1. Chill the cake in the refrigerator for about 30 minutes before slicing to set the frosting and compote.

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This Blackberry Almond Cake Milk Bar Style offers a delightful blend of flavors and textures, with the tangy blackberry compote contrasting beautifully with the rich almond cake and creamy frosting. Let me know if you have any questions or need additional tweaks!