Orange-Buttermilk Cake with Summer Fruit

Ingredients

• Fruit:
• 1 1/2 cups cherries, pitted and halved
• 1 cup sliced peaches
• 1 cup sliced nectarines
• 1 cup sliced strawberries
• 1/4 cup fresh orange juice
• 3 tablespoons sugar
• 1 tablespoon Grand Marnier or other orange liqueur
• Cake:
• Cooking spray
• 3 cups plus 2 tablespoons all-purpose flour, divided (about 13 1/2 ounces)
• 4 teaspoons poppy seeds
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 3/4 cups sugar
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup fat-free buttermilk
• 1/4 cup fresh orange juice

Preparation

1. 1. Preheat oven to 350°.
2. 2. To prepare fruit, combine first 7 ingredients in a large bowl; toss gently. Cover and chill.
3. 3. To prepare cake, coat a 12-cup tube pan with cooking spray, and dust with 2 tablespoons flour.
4. 4. Lightly spoon remaining 3 cups flour into dry measuring cups; level with a knife. Combine flour, poppy seeds, baking soda, and salt in a medium bowl, stirring with a whisk. Place 1 3/4 cups sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Combine buttermilk and 1/4 cup juice. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 43 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Serve with fruit mixture.