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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Oronno Roy
[email protected]Overall, this cake was a success! The buttermilk made it moist and flavorful, and the blackberries and Beaumes de Venise added a delicious touch. I would definitely make it again.
Brayden Winstone
[email protected]This cake was a bit too sweet for my taste, but the blackberries and Beaumes de Venise were a nice touch. I might try making it again with less sugar.
Jabulani Alfred Mkhize
[email protected]I'm not a fan of buttermilk, so I was hesitant to try this recipe. However, I was pleasantly surprised! The cake was moist and flavorful, and the blackberries and Beaumes de Venise added a delicious touch. I would definitely make this cake again.
madhia fans
[email protected]The cake was a bit dense and dry, but the blackberries and Beaumes de Venise were delicious. I think I might try using a different buttermilk cake recipe next time.
Tanzeel Akbar
[email protected]This buttermilk cake was a bit too sweet for my taste, but the blackberries and Beaumes de Venise were a nice touch. I might try making it again with less sugar.
Omur sorif Jihad hossain
[email protected]This cake was everything I was hoping for and more! The buttermilk made the cake incredibly moist and tender, and the blackberries and Beaumes de Venise added a delicious sweetness and tartness. I will definitely be making this cake again soon.
Victor Mollel
[email protected]I'm not much of a baker, but this buttermilk cake recipe was easy to follow and turned out great! The cake was moist and flavorful, and the blackberries and Beaumes de Venise added a delicious touch. I'm definitely going to try more of Alice's recipe
Randall Hurley
[email protected]This buttermilk cake was a hit with my family and friends! The cake was light and fluffy, and the blackberries and Beaumes de Venise added a delicious flavor. I will definitely be making this cake again for special occasions.
Melanin
[email protected]Wow! This cake was amazing! The combination of buttermilk, blackberries, and Beaumes de Venise was perfect. The cake was moist and flavorful, and the berries and wine added a delicious sweetness and tartness. I will definitely be making this cake aga
Hurry Chris
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of buttermilk, but I'm so glad I did! The buttermilk flavor was subtle and not at all overpowering. The cake was light and fluffy, and the blackberries and Beaumes de Venise added a d
Dawit Jack
[email protected]This buttermilk cake with blackberries and Beaumes de Venise was an absolute delight! The cake was incredibly moist and flavorful, with a perfect balance of sweetness and tang. The blackberries added a burst of fresh, juicy flavor, and the Beaumes de