Buttermilk Cake with Blackberries and Beaumes-de-Venise

Name: Buttermilk Cake with Blackberries and Beaumes-de-Venise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 680 grams cups fresh blackberries; 237 milliliters well-shaken buttermilk; 473 milliliters cake flour (not self-rising); 2 larges eggs; 1 inch (3- by fresh orange zest; 79 milliliters seedless blackberry preserves or 1/2 cup blackberry preserves with seeds, strained; 1 teaspoons salt; 4 Tbsps sugar; 118 milliliters stick unsalted butter, softened; 1 teaspoon vanilla; 177 milliliters Beaumes-de-Venise or other white dessert wine

Buttermilk Cake with Blackberries and Beaumes-de-Venise might be just the dessert you are searching for. One portion of this dish contains roughly 7g of protein, 14g of fat, and a total of 350 calories. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have baking powder, salt, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Line bottom of a buttered 9- by 2-inch round cake pan with a round of wax paper, then butter paper.

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Cake Form

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.

Ingredients you will need

Baking Powder

Vanilla

Butter

All Purpose Flour

Sugar

Salt

Pop

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Buttermilk

Egg

Equipment you will use

Blender

Add flour mixture in 3 batches, mixing after each addition until just combined.

Ingredients you will need

All Purpose Flour

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.

Equipment you will use

Oven

Cake Form

Knife

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.

Ingredients you will need

Sugar

Syrup

Wine

Equipment you will use

Sauce Pan

Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).

Ingredients you will need

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.

Ingredients you will need

Blackberries