Buttermilk Cake With Sour Milk Jam And Gin-Poached Cherries

  1. Preheat oven to 350u0b0F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
  2. Preheat oven to 350u0b0F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
  3. Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
  4. Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
  5. Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.
  6. DO AHEAD:
  7. Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in creme fraiche, cover, and chill.
  8. DO AHEAD:
  9. Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.
  10. Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
  11. DO AHEAD:

unsalted butter, flour, baking soda, kosher salt, sugar, eggs, buttermilk, milk, sugar, crueme fraueeche, cherries, gin, sugar, juniper berries, fennel, cake pan

Taken from www.epicurious.com/recipes/food/views/buttermilk-cake-with-sour-milk-jam-and-gin-poached-cherries-51187430 (may not work)

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