Buttermilk Cake with Blackberries and Beaumes-de-Venise

Ingredients

  • 2 cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • + 7 more ingredients
    • 2 large eggs
    • 1 cup well-shaken buttermilk
    • ¾ cup Beaumes-de-Venise or other white dessert wine
    • 4 tablespoons sugar
    • 1 (3- by 1-inch) strip fresh orange zest
    • 1/3 cup seedless blackberry preserves or ½ cup blackberry preserves with seeds, strained
    • 4 cups fresh blackberries (1 ½ lb)

1. Make cake: Preheat oven to 350°F. 2. Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper. 3. 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, th...

View full recipe at SpringPad

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