Bon Appetit Blackberry Buttermilk Cake Food

BON APPETIT BLACKBERRY BUTTERMILK CAKE

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.

LEMON-BUTTERMILK BUNDT CAKE

Steps:

• Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
• Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
• Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
• Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
• Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.