Buttermilk Cake with Sour Milk Jam and Gin-Poached cherries

Name: Buttermilk Cake with Sour Milk Jam and Gin-Poached cherries
Total time: 1 h 44 min
Yield: 8 servings
Ingredients: 1¼ cups unsalted butter; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup sugar; 2 whole large eggs; 1 cup buttermilk; 1 cup whole milk; ½ cup sugar; 1 cup crème fraîche; 1 cup dried tart cherries; 1 cup gin; ½ cup sugar; 2 teaspoons juniper berries; 1 to taste fennel fronds; 1 piece 9-inch cake pan

A sophisticated dessert featuring a tender buttermilk cake served with a rich sour milk jam and boozy gin-poached cherries. The cake is complemented by delicate fennel fronds for an elegant presentation.

8 servings

1 hr 44 min

Published October 4, 2025

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Ingredients

•1¼ cups unsalted butter
•2 cups all-purpose flour
•1 teaspoon baking soda
•1 teaspoon kosher salt
•1 cup sugar
•2 whole large eggs
•1 cup buttermilk
•1 cup whole milk
•½ cup sugar
•1 cup crème fraîche
•1 cup dried tart cherries
•1 cup gin
•½ cup sugar
•2 teaspoons juniper berries
•1 to taste fennel fronds
•1 piece 9-inch cake pan

Cooking Instructions

1.
Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
5 min
2.
Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
5 min
3.
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.
6 min
4.
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.
5 min
5.
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.
45 min
6.
DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
7.
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.
25 min
8.
DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
9.
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.
8 min
10.
Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
5 min
11.
DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.

Ingredients

•1¼ cups unsalted butter

•2 cups all-purpose flour

•1 teaspoon baking soda

•1 teaspoon kosher salt

•1 cup sugar

•2 whole large eggs

•1 cup buttermilk

•1 cup whole milk

•½ cup sugar

•1 cup crème fraîche

•1 cup dried tart cherries

•1 cup gin

•½ cup sugar

•2 teaspoons juniper berries

•1 to taste fennel fronds

•1 piece 9-inch cake pan

Cooking Instructions

Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.

5 min

Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.

5 min

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.

6 min

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.

5 min

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.

45 min

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.

25 min

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.

8 min

10.

Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.

5 min

11.

DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.