Artistic License

This one is a bit of a stretch. There's only one step of this recipe for which I used Thor, but it's too good not to post, so indulge me.

Blackberry and Apple Cake

(Adapted from Saveur, Sept. 2008)

Serves 8-10

3/4 cup softened unsalted butter

1 1/2 pounds blackberries (about 6 cups)

2 tablespoon brown sugar

3 granny smith apples, cored and peeled

1/3 cup pear or apple brandy

2 1/2 cups cake flour

2 1/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon fine salt

3/4 cup milk, 2% is fine

1 1/2 teaspoon vanilla

Zest of 1 lemon

1 cup plus 2 tablespoons sugar

4 eggs

1 tablespoon Kirsh

Preheat oven to 350 degrees. Grease a 9" springform pan.

In a small bowl, toss 2 cups blackberries with brown sugar; set aside to let macerate.

Meanwhile, cut each apple half into very thin slices; toss with brandy; set aside. Sift the dry ingredients; set aside. In another bowl, stir together the milk, vanilla and lemon zest; set aside.

Using a standing mixer with a paddle attachment, cream butter and sugar on medium speed until fluffy, about 2 minutes. Add the eggs, one at a time, beating for 15 seconds after each addition. Reduce speed to low. Alternately add flour and milk mixture in thirds, beginning and ending with flour, until just incorporated. Scrape down sides of bowl with rubber spatula and gently fold in the apple-brandy mixture.

Transfer batter to the prepared pan; spread evenly. Scatter remaining blackberries over top of batter. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 1 hour and 30 minutes. Cool on rack for 10 minutes. Run a knife around the edge of the pan. Release the sides of the pan and cool completely.

For the sauce: (Here's where the Vita-Mix comes in if you were holding your breath)

Place reserved macerating berries and Kirsch in the container of the Vita-Mix. Start on variable #1, turn to #10, then high. Run for at least a minute to pulverize the seeds.