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    Recipe: A simple buttermilk cake has a hidden layer of orange marmalade in the batter

    Buttermilk cake with orange marmalade
    Karoline Boehm Goodnick for The Boston Globe
    Buttermilk cake with orange marmalade

    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)
    cups flour
    ¾teaspoon baking powder
    ¼teaspoon baking soda
    ¼teaspoon salt
    ½cup (1 stick) unsalted butter, at room temperature
    1cup granulated sugar
    1teaspoon vanilla extract
    cup buttermilk
    ½cup 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.

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    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 Kressy

    Jean Kressy can be reached at