buttermilk cake, marscapone filling, fruit topping

This cake was inspired by two things:
(1)recently going to Centro Vinoteca for restaurant week and eating chocolate cake with marscapone cream and
(2)buying buttermilk for the apple cider donuts.

Making foods with buttermilk is always a hassle because you either have to use the powdered stuff or buy buttermilk and have a ton left over that will inevitably go bad. I'm on a mission to, for the first time, use all of the buttermilk that I bought. So in addition to making a ton of buttermilk pancakes, i made this buttermilk cake.

CAKE:

2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ginger
1 tsp vanilla extract
pinch of salt
1 stick of butter (softened)
2 eggs
1 cup buttermilk

FILLING:

1 cup marscapone
1 cup heavy cream
1/4 cup sugar

TOPPING:

2 boxes of blueberries
2 nectarines, diced
bourbon and sugar to taste

Preheat oven at 350.

Mix flour, baking powder, baking soda, salt. In a separate bowl, mix softened butter, sugar, ginger, vanilla. Mix in eggs and buttermilk, then gradually add flour mixture, mixing as you go. An electric mixer would probably be useful if you have one (I don't). Smooth batter into your cake pan and bake 30-40 min, until knife comes out clean.

While the cake is cooling, make your filling and topping. Whip marscapone, cream and sugar together until it peaks. For the topping, heat some bourbon and sugar in a saucepan, add your fruits and cook until soft, adding sugar and bourbon to taste.

When your cake is cool, cut it in half and spread the marscapone in the middle. Reassemble and pour your fruit sauce on top. Voila!

p.s. i still have a lot of buttermilk left. oy...