Just before serving this light and simple buttermilk cake, drizzle the warm, syrupy berries on top. Serve for casual get-togethers or a birthday party, paired with a dessert wine.

　　

Ingredients

Makes 8 to 12 servings

　　

For berries:

1/2 cup fino (dry) Sherry

　　1/2 cup sugar

　　4 cups mixed berries, cut if large

　　

For cream:

8 ounces mascarpone (1 cup)

　　1 cup chilled heavy cream

　　1/4 cup granulated sugar

　　Confectioners’ sugar, for dusting

　　Special equipment: 9-inch round cake pan 2 inches deep

　　

Make cake

Step 1

Preheat the oven to 350°F, with the rack in the middle. Butter the cake pan and line the bottom with a round of parchment, then butter the parchment.

　　

Step 2

Sift together the flour, baking powder, baking soda, and salt.

　　

Step 3

Beat together the butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in the vanilla. Add the eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in the buttermilk until just combined. Add the flour mixture in 3 batches, mixing after each addition until just combined.

　　

Step 4

Spread the batter in the cake pan, smoothing the top. Rap the pan on the counter to eliminate air bubbles.

　　

Step 5

Bake until golden and a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Cool in the pan on a rack 10 minutes. Run a knife around the edge of the cake to loosen, then invert onto a plate. Discard the parchment and reinvert cake onto a rack to cool completely.

　　

Macerate berries

Step 6

Bring the Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put the berries in a bowl and pour the hot syrup over them, gently tossing to coat. Let stand 15 minutes.

　　

Make ice cream and assemble cake

Step 7

Beat the mascarpone and cream with the granulated sugar in a large bowl until mixture just holds stiff peaks.

　　

Step 8

Halve the cake horizontally with a long serrated knife. Reserve top half. Put the bottom half on a plate, then spread evenly with all of the cream and replace top half. Dust with confectioners’ sugar. Serve with berries.

　　

Do ahead

Step 9

The CAKE, without cream, can be baked 1 day ahead. Wrap in plastic wrap once cool and keep at room temperature.

　　

Step 10

The BERRIES can macerate at room temperature up to 2 hours.

　　The Epicurious Cookbook