Page 31 - Baking

BLACKBERRY POKE CAKE

MAKES 10 TO 12 SERVINGS

2¼ cups all-purpose flour 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray
1 cup sugar with flour.
2 teaspoons baking powder
¼ teaspoon baking soda 2. In a large bowl, whisk together flour, sugar, baking powder, baking soda,
¼ teaspoon kosher salt and salt. Make a well in center of dry ingredients; add melted butter,
1 cup unsalted butter, melted buttermilk, eggs, and vanilla. Beat with a mixer at low speed until combined,
¾ cup whole buttermilk about 2 minutes. Pour into prepared pan.
3 large eggs
1 teaspoon vanilla extract 3. Bake until a wooden pick inserted in center comes out clean, about
1 cup blackberry preserves, divided 25 minutes. Let cool for 5 minutes. Using the handle of a wooden spoon,
3 tablespoons water poke holes in warm cake.
4 cups sweetened whipped cream
Garnish: fresh blackberries, torn 4. In a medium bowl, whisk together ¾ cup preserves and 3 tablespoons
fresh mint water; pour over cake. Cover and refrigerate until chilled, about 4 hours.

5. Spread whipped cream over cake. Drop remaining ¼ cup preserves by
teaspoonfuls over cake, swirling into cream. Garnish with blackberries and
mint, if desired.

KITCHEN TIP

Trade blackberry preserves for blueberry or raspberry preserves, and
top cake with the fresh berries of your choice.

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