Makes one 9-inch round
The batter for this simple buttermilk cake is topped with a layer of orange marmalade. As the batter bakes, the preserves sink in, so they’re a surprise when you cut into the cake. Make sure the preserves are at room temperature so they’re easier to spread. If they’re cold, stir to loosen them before spreading.
|Butter (for the pan)|
|Flour (for the pan)|
|¾||teaspoon baking powder|
|¼||teaspoon baking soda|
|½||cup (1 stick) unsalted butter, at room temperature|
|1||cup granulated sugar|
|1||teaspoon vanilla extract|
|½||cup orange marmalade|
|Confectioners’ sugar (for sprinkling)|
|Whipped cream (for serving)|
1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the pan with a round of parchment paper cut to fit it and butter the paper. Sprinkle the pan with flour and tap out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
3. In an electric mixer on medium speed, beat the butter and granulated sugar until well blended. Beat in the eggs, one at a time, followed by the vanilla.
4. With the mixer set on its lowest speed, blend in the flour mixture alternately with the buttermilk. Spread the batter in the pan. With a small spatula, spread the marmalade over the top.
5. Bake the cake for 45 minutes or until a skewer inserted in the center comes out clean. Set the pan on a wire rack for 10 minutes; with a small spatula, loosen the cake from the sides of the pan, release the spring latch and lift it off. Let the cake cool completely.
6. Ease a wide metal spatula along the bottom between the paper and the metal round. Lift off the cake, pull off the paper, and transfer the cake to a platter. Sprinkle with confectioners’ sugar and serve with whipped cream. Jean KressyJean Kressy can be reached at email@example.com.