Name: Buttermilk Cake with Blackberries and Beaumes-de-Venise
Yield: Makes 8 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)

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Buttermilk Cake with Blackberries and Beaumes-de-VeniseRomulo Yanes

Adding Beaumes-de-Venise — a delicate, fruity dessert wine — keeps this cake moist and adds a whole new dimension to its flavor. Combining blackberries with blackberry preserves for the topping brings out the best in the berries, whether they’re tart or sweet.

Active time: 40 min Start to finish: 1 1/2 hr

Cooks' note:

Cake can be made (without syrup and topping) 1 day ahead, cooled completely, then kept at room temperature, wrapped in plastic wrap.

Recipe notes

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