Blackberries
David
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La Belle Cuisine - More Cake Recipes

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Blackberry Corn Muffin Cake

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Estate Blackberries
Atria, Cristin
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Blackberry Corn Muffin Cake
Bon Appetit June 1988

 Cake:
2 cups unbleached all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2 tablespoons minced orange zest
3 large eggs, room temperature
1 1/2 cups buttermilk
3 cups fresh blackberries or frozen unsweetened, unthawed

Glaze:
1/3 cup orange marmalade
3 tablespoons unsalted butter
3 tablespoons sugar
1 1/2 tablespoons whipping cream
Additional fresh blackberries (optional)

For cake: Preheat oven to 350 degrees F. 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.  Serves 8 to 10.