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Recipe adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W.W. Norton & Company)
Yield: 1 Bundt cake (8 to 10 servings)
Read more: http://www.tastingtable.com/entry_detail/chefs_rec...
INGREDIENTS
Cake
2⅔ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon baking soda
½ pound (2 sticks) unsalted butter, softened, plus additional for the pan
1¾ cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup buttermilk
2 pints blackberries (about 1 pound), rinsed and dried
Orange Glaze
½ cup fresh orange juice (from about 1 medium orange)
½ cup confectioners' sugar
Read more: http://www.tastingtable.com/entry_detail/chefs_rec...
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