This cake is such a versatile bake! It is not overly sweet and can be served as a side dish or a dessert. It makes a lovely accompaniment to your autumn meal, especially a roast, a chili or a stew, mmmm. Alternatively, add a few fresh blackberries and whipped cream for a lightly sweet dessert! Pair it with a hot cup of coffee (sure, add some bourbon) and you have a perfect end to your evening. It’ll beautifully round out your meal either way! Serves 12-15.

First, prepare the Blackberry Compote:

Ingredients:
2 tablespoons or 25g granulated sugar
6 ounce package whole blackberries (about 1 1/2 cups or 175g)
1 teaspoon lemon juice
1/2 teaspoon cinnamon

Directions:
1. Place the sugar, lemon juice and cinnamon into a small pot, mix until all of the sugar is moistened. Add blackberries and stir until well combined. A spatula works well here (keep it nearby for later use).
2. Over medium heat, let the compote come to a boil. Stir often, mashing the blackberries with a wooden spoon. The blackberries will release their juices and the compote will slightly thicken within 5-6 minutes. Take the pot off the heat.
3. Pour the compote through a fine mesh strainer into a bowl, using the spatula to squeeze out all the juice possible. Discard the solid bits left in the strainer.
4. Place the compote into the fridge while you prepare the brown butter, no need to cover it. The consistency of the compote is thin and will slightly thicken in the fridge. This makes about a 1/4 cup.

Next, prepare the Blackberry Brown Butter:

Ingredients:
½ cup salted butter
¼ cup blackberry compote

Directions:
1. Divide the butter into tablespoon sized pieces and melt over medium heat. Stir constantly once the butter is melted. It will bubble up and foam, keep stirring. At the first sign of an auburn/brown color, take it off the heat. This entire process will take about 5 minutes.
2. Allow the foam to dissipate by continuing to stir the butter after it’s off the heat. Once the foam is almost completely gone, move on to the next step.
3. In a small bowl, combine the brown butter with the blackberry compote (about ¼ cup of compote). Give it a good stir so that the butter and compote are completely combined.
4. Place the butter/compote mixture into an airtight container and refrigerate for 30 minutes.
5. Give the mixture a stir then continue chilling for another 30 minutes.
6. Next, use an immersion blender or a standing blender and pulse until smooth.
*If the butter and compote aren’t coming together, let it sit on the counter for a few minutes so that the butter can soften. Refrigerator temperatures vary so if the butter is too cold, it might not combine as easily with the compote.
7. Keep refrigerated in an airtight container. This mixture will act just like normal butter, it’ll get firm in the refrigerator and will soften quite a bit at room temperature.

Finally, make the Cinnamon Corn Cake:

Ingredients:
1 cup or 200g sugar
4 large eggs
1/3 cup or 120g honey
1 cup or 260g buttermilk
1 cup or 170g cornmeal
2 ¼ cups or 285g all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking powder

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Prepare a 9×13 casserole dish by coating it with vegetable oil.
3. Place the eggs and sugar into a mixing bowl. Mix on low speed until combined and slightly lightened in color.
4. Slowly pour in the buttermilk, then the honey. At this point, stop the mixer to scrape the sides of the bowl to make sure everything is combined.
5. Turn the mixer back on low speed. Slowly add the cornmeal until incorporated. Then add the salt, cinnamon and half the flour.
6. Add the baking powder.
7. Add the rest of the flour and scrape down the sides of the bowl.
8. Once everything is combined, increase the mixer to medium speed for about 30 seconds until the batter is well combined.
9. Pour the batter into the prepared pan and level out the top.
10. Bake for 35-40 minutes. The center should feel firm and a toothpick should come out clean from the center.
11. Let the cake cool for about 10 minutes inside of the dish. Press a butter knife between the edge of the cake and the pan to release any cake that might be sticking to the edge of the pan. The cake can be served warm or cooled to room temperature.
12. Divide the cake up into your desired serving sizes and top with the blackberry brown butter. Enjoy!