Sunday, May 15, 2011

Diary of a Secret Housewife: Buttermilk Cake with Fresh Strawberries

Buttermilk: it's super delicious in certain recipes, but for some reason, it only comes in a way-too-large size.  I needed a small amount of buttermilk for flan imposible and had tons left over, so I googled my way to a raspberry buttermilk cake.  Alas, our last carton of fresh raspberries were consumed along with the flan, so I had to make recourse to what I had left: giant, relatively bland strawberries from Trader Joe's.  Embedded in this cake, though, the berries were perfect: tart, bright, and beautiful.


This cake is fluffy and flavorful on the inside, with a delightful sugary crunch on top.  And it comes together in no time at all.


We had the cake with vanilla ice cream.  It was a perfect end to a tasty barbecue . . . a sweet promise of the summer weather that is to come.



Buttermilk Cake with Fresh Strawberries (adapted from Epicurious)

Ingredients:
1 cup cake flour (AP flour is fine, too)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh strawberries, hulled and sliced thinly

Directions: 


Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.  I added a circle of parchment on the bottom just to be safe.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.


5 comments:

BigAppleNosh May 15, 2011 at 11:59 PM  

Yummm I want to eat your whole blog!

Peggy May 16, 2011 at 8:35 AM  

Yum! I'm totally with you on the "whole-big-containe-of-buttermilk" dilemma... I'm not usually 'proactive' at finding ways to use it up though - I should follow your lead because this cake looks fantastic!

lavenderpug May 16, 2011 at 9:43 AM  

i love cakes like this. make me go yum. for small amounts of buttermilk, there's some trick you can use by adding lemon juice or vinegar to milk and letting it sit for a bit. it's more convenient because they have those smaller containers of whole milk.

e.louise May 16, 2011 at 11:33 AM  

That looks soooo delicious! Yummm.

Medifast Coupons May 16, 2011 at 1:39 PM  

Your buttermilk cake with fresh strawberries looks really good. Look forward to trying a nice summery dessert, thanks for posting.

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