Ripe and Ripening Blackberries Thorn Free Variety, Rubus, North America
Ripe and Ripening Blackberries Thorn Free Variety, Rubus,
North America
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Blackberry Corn Muffin Cake



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Raspberry and Blackberry
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Blackberry Corn Muffin Cake
Bon Appetit June 1988

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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

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 non-
stick 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 sauce-pan 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.

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