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Buttermilk Cake with Sour Milk Jam and Gin-Poached cherries

['1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more', '2 cups all-purpose flour plus more', '1 teaspoon baking soda', '1 teaspoon kosher salt', '1 cup sugar', '2 large eggs', '1 cup buttermilk', '1 cup whole milk', '1/2 cup sugar', '1 cup crème fraîche', '1 cup dried tart cherries', '1 cup gin', '1/2 cup sugar', '2 teaspoons juniper berries', 'Fennel fronds (for serving)', 'A 9"-diameter cake pan']

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.

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