Buttermilk Cake with Blackberries and Beaumes-de-Venise

Buttermilk Cake with Blackberries and Beaumes-de-Venise
Photo by Romulo Yanes

Ingredients

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

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 ...

View full recipe at Epicurious

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