Usually I stare at the apron wall in anthropologie with longing, wishing the logical part of my brain would leave for a coffee break, giving my impulsive side a chance to buy an amazing apron. With money I don't have. Thanks to World Market I found an amazing mustard and grey apron for $19 which gave me a great reason to bake. Hence the delightfully fattening, springtime inspired, blackberry pear cake on my counter.
1/2cup cream butter
1cup white sugar
2tsp. baking powder
2 cup fresh blackberries
Wash and drain berries; set aside. Beat butter and sugar, add egg and beat until fluffy. Sift flour and baking powder together, add alternately with milk. Add vanilla.
Fold in blackberries. Pour into 9 inch pan. Bake 40-45 min at 350 degrees.
Cool and ice with homemade butter-cream frosting (powdered sugar, milk, and butter),
one sliced pear, and candied pecans.