Blackberry Corn Muffin Cake
Submitted by bocca on August 08, 2007 at 5:57 pm

DESCRIPTION
Blackberry Corn Muffin Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Blackberry Corn Muffin Cake
Bon Appétit June 1988

Cake:
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
¼ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
1½ cups granulated sugar
2 tablespoons minced orange zest
3 large eggs, room temperature
1½ cups buttermilk
3 cups fresh blackberries or frozen unsweetened, unthawed
Glaze:
1/3 cup orange marmalade
3 tablespoons unsalted butter
3 tablespoons sugar
1½ tablespoons whipping cream
Additional fresh blackberries (optional)

.

For cake: Preheat oven to 350ºF. Butter and flour 12-cup nonstick ring or bundt pan. Mix all-purpose flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, cream butter with sugar and orange zest in large bowl until light and fluffy. Blend in eggs 1 at a time. Fold in half of dry ingredients. Stir in buttermilk and blackberries. Gently fold in remaining dry ingredients. Spoon batter into prepared pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 50 minutes. Cool cake in pan on rack 15 minutes. Invert cake onto plate. Cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic wrap.)

For glaze: Stir marmalade, butter, sugar and cream in heavy small saucepan over low heat until sugar dissolved and butter melts. Increase heat and simmer until thick and bubbling, stirring frequently, about 5 minutes. Cool completely. Spoon glaze over cake, allowing excess to run down sides. Garnish cake with additional berries if desired. 8 to 10 servings

• This topic was modified 8 years, 6 months ago by htfoot.