Blackberry Buttermilk Cake

Bon Appetit 8-10 servings


Ingredients:

¾ cup (1 ½ sticks ) unsalted butter, room temperature, plus more for pan and parchment
2 1/3 cups cake flour (sifted, then measured) plus more for pan
2 ½ cups (10 oz) fresh blackberries
¼ cup plus 1 1/3 cups sugar
1 ½ tsp baking powder
¾ tsp salt
½ tsp baking soda
3 large eggs, room temperature
2 tsp vanilla extract
1 ½ tsp finely grated orange zest
1 cup well-shaken buttermilk
Powdered sugar (for dusting)



**Use a 9”-10” diameter springform pan

Postion 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 ¼ 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 ¾ cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down the sides of the 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 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.