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Tuesday, May 25, 2010

Berry Buttermilk Cake

A slice of Strawberry Buttermilk cake!  

It's quick, it's easy, it uses up extra berries -- the Berry Buttermilk Cake! This is a great, light, fruit-based recipe for summer! I found it originally on Epicurious, paired with raspberries. You could use any type of berry however, and I made one version with sliced strawberries, and one with raspberries. Any berry would work here, including blackberries, blueberries, and (pitted) cherries.

Quick note about ingredients: you don't have to go out and buy buttermilk just for this recipe (or any recipe for that matter). I sure didn't. In order to make buttermilk, you just add 1 tbls of lemon juice or white vinegar to 1 C of milk, and let it clabber for about 10 minutes, until it thickens. Conveniently enough, this recipe already calls for lemon zest, so you can zest a lemon, squeeze it, and then add 1/2 tbls of the juice to 1/2 C milk to get the 1/2 C of buttermilk the recipe calls for. I even used 2% milk because it was all I had in the fridge, and it worked great!

Raspberry cake before baking

The ingredients list looks long, but it really isn't. This cake comes together fast, and bakes even faster. And then you get this:



or Raspberry~
  • 1 C AP flour
  • 1/2 stick unsalted butter, softened
  • 2/3 C sugar
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp vanilla extract (if you are making a cherry cake, almond extract might work better)
  • 1/2 tsp lemon zest 
  • 1/4 tsp cinnamon (optional, best with blueberries or strawberries)
  • 1/2 C buttermilk (see above)
  • 1 C berries
  • additional sugar for sprinkling
  1. Zest your lemon. Squeeze the juice if you are making you own buttermilk, and clabber the milk (above)
  2. Preheat oven to 400F
  3. Butter and flour a 9" round pan
  4. Combine dry ingredients (flour, baking powder and soda, salt, and cinnamon) in a bowl and set aside
  5. Cream butter and sugar until light and fluffy, then add in vanilla and zest, then the egg
  6. Add flour in 3 batches, alternating with buttermilk (starting and ending with flour). Mix until just combined each time
  7. Pour batter into cake pan, smoothing out top if necessary
  8. Scatter berries over top (I ended up using a little less than a cup of strawberries, but about a cup of raspberries),and sprinkle with sugar (about 1 1/2-2 tsp)
  9. Bake for 20-25 minutes, until cake is golden and toothpick inserted comes out clean
  10. Cool in pan 10 minutes, then depan and cool completely. Invert onto a plate.
  11. Pair with whipped cream or Cool Whip and enjoy!
This cake is delicious. Moist, light, only slightly sweet, and pairs wonderfully with whipped cream or Cool Whip. In fact, both berry versions of this cake tasted even better the next day, when the flavors had a chance to meld a bit more. I could definitely taste the lemon zest more in the raspberry cake, presumably because I made that cake without cinnamon, and it was a wonderful pairing. I can't wait to try it with blueberries. This recipe is definitely a great go-to cake, light and refreshing. I got raves when I brought it into the office (both times). It disappeared before 9am.

Raspberry with a hint of lemon! Delicious!

I have a mind to double this recipe and make one cake with strawberries, and one with bananas, and then assemble the whole thing with whipped cream as a layer cake.

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