Buttermilk Cake with Blackberries and Beaumes-de-Ve

Name: Buttermilk Cake with Blackberries and Beaumes-de-Venise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour (not self-rising); 1 teaspoon baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1 cup sugar; 1 teaspoon vanilla; 2 large eggs; 1 cup well-shaken buttermilk; 3/4 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 1/2 cup blackberry preserves with seeds, strained; 4 cups fresh blackberries (1 1/2 lb)

Servings: persons

2 cups cake flour (not self-rising)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla
2 large eggs
1 cup well-shaken buttermilk
3/4 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 1/2 cup blackberry preserves with seeds, strained
4 cups fresh blackberries (1 1/2 lb)

1
Preheat oven to 350F.
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.
4
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in vanilla.
5
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.
6
Add flour mixture in 3 batches, mixing after each addition until just combined.
7
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.
8
Cool in pan on a rack 10 minutes, then run a thin sharp knife around edge of cake to loosen.
9
Invert onto rack, then slide cake onto a cake plate.
10
Bring wine, 3 tablespoons sugar, and zest to a boil in a small heavy saucepan, stirring until sugar is dissolved.
11
Boil until syrup is reduced to about 2/3 cup, 1 to 2 minutes.
12
Discard zest.
13
Reserve 2 tablespoons syrup and pour remainder slowly and evenly over cake (cake will absorb syrup).
14
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).
15
Put blackberries in a large bowl, then pour preserves mixture over berries.
16
Gently stir berries with a rubber spatula to coat, then pour over cake, mounding blackberries on top.
17
Serve warm or at room temperature.

1167

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups cake flour (not self-rising), 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon salt, and more.

Yes, Buttermilk Cake with Blackberries and Beaumes-de-Venise falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Cake with Blackberries and Beaumes-de-Venise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions