Buttermilk Cake With Blackberries Recipe 47

Steps:

• Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
• Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
• Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

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.

Steps:

• Preheat oven to 400 degrees. Butter a 9" round cake pan and line the bottom with parchment paper. Butter the paper.
• In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending in the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.,.
• Scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches Sprinkle the remaining 1 1/2 tablespoons sugar over the cake. Bake for about 30 minutes; until a cake tester inserted in the center comes out clean.
• Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries.

Steps:

• Preheat oven to 400 degrees. Butter a 9" round cake pan and line the bottom with parchment paper. Butter the paper.
• In a small bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.
• Scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
• Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries.

Steps:

• Preheat the oven to 400°. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with 2/3 cup of the sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan; smooth the top. Scatter the 1 1/4 cups of blackberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean. Transfer the cake to a rack to cool for 10 minutes, then turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve the buttermilk cake with whipped cream and more blackberries.