1.3 cups butter unsalted plus more room temperature ()
1 cup milk whole
Equipment
bowl
frying pan
sauce pan
oven
whisk
wire rack
blender
hand mixer
Directions
Preheat oven to 350°F. Butter and flour pan.
Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
Preheat oven to 350°F. Butter and flour pan.
Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
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.
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.
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.
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.
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.
Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.
