Name: Blackberry Brown-Sugar Cake
Cook time: 1 1/4 hr
Total time: 2 3/4 hr
Yield: Makes 10 servings
Ingredients: 1 lb blackberries (about 3 1/2 cups); 1/2 cup sugar; 1 teaspoon fresh lemon juice; 2/3 cup walnuts (2 oz); 1 cup granulated sugar; 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pans; 2 cups all-purpose flour; 1 1/4 teaspoons baking soda; 3/4 teaspoon salt; 1 cup well-shaken buttermilk; 1 teaspoon finely grated fresh orange zest; 2 tablespoons fresh orange juice; 1 1/2 teaspoons vanilla; 1 cup packed light brown sugar; 2 large eggs; 3 large egg whites at room temperature; 1/4 teaspoon salt; 3/4 cup packed dark brown sugar; 1/3 cup water; 3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened; 1 1/2 teaspoons vanilla; 1 lb blackberries (about 3 1/2 cups); a heavy-duty stand mixer with whisk and paddle attachments; 3 (8-inch) round cake pans; 3 cooling racks; a candy thermometer

Marshmallowy buttercream tops the crunchy crust and tender interior of this rich cake. Fresh blackberries add a lush fruitiness and tame the sweetness with their slightly tart flavor.

Cooks' notes:

•Jam keeps, chilled in an airtight container, 2 weeks. Bring to room temperature before using.
•Cake layers can be baked 2 days ahead and kept, wrapped in plastic, at room temperature.
•Buttercream can be made ahead and chilled, covered, 1 week or frozen 1 month. Bring to room temperature (do not use a microwave) and beat with electric mixer until smooth before using.
•Assembled cake keeps, loosely covered, at room temperature 1 day.

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