Buttermilk Cake with Sour Milk Jam and Gin-Poached Cherries

A Baker's Delight: Buttermilk Cake with a Twist

As a busy professional, time is a luxury I don't often have. Weekends are precious, and I need recipes that deliver maximum flavour and impact with minimal fuss. This Buttermilk Cake with Sour Milk Jam and Gin-Poached Cherries is exactly that kind of recipe. It's elegant, sophisticated, and surprisingly simple to execute, making it perfect for impressing guests without spending hours in the kitchen.

The beauty of this dessert lies in its make-ahead capabilities. The cake, jam, and even the gin-poached cherries can be prepared days in advance. This means I can spend my precious weekend time relaxing instead of slaving over a hot stove. The individual components are relatively straightforward, but the combination is truly magical. The tangy buttermilk cake provides a wonderfully moist and tender base, a perfect foil for the intensely fruity and slightly tart sour milk jam. And the gin-poached cherries? A touch of sophisticated decadence that elevates the entire dessert to a whole new level. The gin infuses the cherries with a subtle, warming spice that perfectly complements the other flavors.

The Cake: The buttermilk cake itself is a classic recipe, but the use of buttermilk adds a lovely tanginess that cuts through the richness of the other elements. The texture is light and fluffy, perfect for absorbing the delicious sour milk jam. The process of making the cake is also incredibly straightforward – I usually crank up some tunes, throw all the ingredients into my stand mixer, and let it do its magic.

The Jam: The sour milk jam is an unexpected delight. The process of reducing the milk and sugar creates a wonderfully concentrated flavor, resulting in a jam that’s both sweet and tangy. I love the creamy texture of the crème fraîche, which adds another layer of complexity to this already fascinating component.

The Cherries: The gin-poached cherries are the star of this show. The gin adds a subtle complexity, while the juniper berries provide a gentle herbal note. Poaching the cherries makes them incredibly juicy and flavorful, and the slightly sweet syrup they’re poached in adds another level of sweetness to the dessert.

The assembly is incredibly simple: a dollop of jam, torn pieces of the cake, and then a scattering of the stunning gin-poached cherries. A sprinkle of fennel fronds adds a final touch of elegance. The result is a dessert that's both beautiful and delicious, a truly impressive creation that belies its surprisingly simple preparation.

This recipe is a testament to the fact that delicious doesn’t have to be difficult. It’s perfect for a dinner party, a special occasion, or simply as a delightful treat for yourself after a long week. With its blend of textures and flavors, it's a dessert that’s both comforting and sophisticated. The make-ahead element is a game-changer for a busy person like me, and the result is a dessert that’s far more impressive than the effort required to make it. So, go ahead, try this recipe – you won’t regret it! It's my go-to dessert for special occasions and weeknight celebrations alike, a testament to its versatility and deliciousness.

Step-by-step

• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• 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.
• 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.
• 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.
• DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
• 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 crème fraîche, cover, and chill.
• DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
• 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.
• Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
• DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.