BON APPETIT BLACKBERRY BUTTERMILK CAKE

Bon Appetit Blackberry Buttermilk Cake image

Provided by iris mccall

Time 1h55m

Number Of Ingredients 11

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2&a half c fresh blackberries
3/4 c butter, room temperature+ more for pan and parchment
2&1/3 c cake flour+more for pan
1 & 1 / 2 tsp baking powder
3/ 4 tsp salt
1/ 2 tsp baking soda
3 large eggs, room temperature2
2 tsp vanilla extract
1&1 / 2 tsp orange zest, finely grated
1 c buttermilk, well shaken
powdered sugar for dusting

Steps:

1. Position a rack in the middle of the oven and preheat to 350 °. Butter pan, line the bottom of the pan with a round of parchment. Dust with flour and tap out excess, arrange berries in the bottom of the pan, then sprinkle evenly with a quarter cup of sugar.
2. Sift 2&1/3 cup of flour, baking powder, salt and baking soda into a medium bowl, set aside. Using an electric mixer beat 3/ 4 cup of sugar and remaining 1&1/3 cup of sugar at medium-high speed, scraping down the sides of the bowl until pale and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition, beat in vanilla and zest, reduce speed to low.
4. Beat in flour mixture in 3 additions alternating with buttermilk in 2 additions, beginning and ending with flour mixture until just incorporated. Pour batter over berries and smooth top.
5. Bake until cake is golden brown and a tester inserted comes out fairly ckean, about 1 hour and 25 minutes, (my cake took 1 hour, 8 minutes, depending on your stove, so watch carefully, your tester should not be crumb free, that means the cake is too dry.
6. Let cool in the pan, on a wire rack for 15 minutes, then run a thin sharp knife around the edges to loosen. Invert cake onto rack and dust with powdered sugar, cool completely.