Best 2 Buttermilk Cake With Blackberries And Beaumes De Venise Recipes
Indulge in the delectable Buttermilk Cake with Blackberries and Beaumes de Venise, a culinary masterpiece that tantalizes the taste buds with its delightful flavors and elegant presentation. This exquisite cake features a tender and moist buttermilk sponge, generously adorned with plump, juicy blackberries and infused with the essence of Beaumes de Venise, a sweet and luscious dessert wine. The harmonious blend of flavors creates a symphony of taste, while the stunning appearance, adorned with fresh blackberries and a drizzle of Beaumes de Venise glaze, elevates it to a work of art. This recipe also includes variations to cater to different preferences, such as a gluten-free option and a vegan alternative, ensuring that everyone can savor this delightful treat.
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BUTTERMILK CAKE WITH BLACKBERRIES AND BEAUMES-DE-VENISE
Categories Cake Dairy Dessert Bake Blackberry White Wine Summer Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make cake:
- Preheat oven to 350°F.
- Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper.
- Sift together flour, baking powder and soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition, then, with mixer at low speed, beat in all of buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
- Spoon batter into cake pan, smoothing top, and bake in middle of oven until golden and a tester comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then run a thin sharp knife around edge of cake to loosen. Invert onto rack, then slide cake onto a cake plate.
- Make topping:
- Bring wine, 3 tablespoons sugar, and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved. Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes. Discard zest.
- Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).
- Stir together reserved syrup, preserves, and remaining tablespoon sugar in small saucepan and simmer, stirring occasionally, until thickened slightly, about 1 minute (it should be the consistency of a thick syrup). Put blackberries in a large bowl, then pour preserves mixture over berries. Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.
- Serve warm or at room temperature.
BERRY BUTTERMILK CAKE
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.
Provided by Dawn Perry
Categories cakes, dessert
Time 1h15m
Yield 1 (9-inch) square or round cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
- Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.
Tips:
- Use fresh ingredients whenever possible.
- Make sure your buttermilk is at room temperature before using it.
- Do not overmix the batter.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting it.
- If you don't have Beaumes de Venise wine, you can substitute another sweet white wine.
- If you don't have fresh blackberries, you can use frozen or canned blackberries.
- You can also add other fruits to the cake, such as raspberries, blueberries, or strawberries.
Conclusion:
This buttermilk cake with blackberries and Beaumes de Venise is a delicious and elegant dessert that is perfect for any occasion. The cake is moist and flavorful, and the blackberries and wine add a touch of sweetness and tartness. The cake is also easy to make, and it can be made ahead of time, making it a great option for busy home cooks.
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