Saturday, September 01, 2012

Berry Buttermilk Cake

This is my go to quick cake recipe.  I got it from Epicurious.  It is a GEM.  Super easy to put together, delicious, delicious, delicious. As you can see from the photograph, the cake is too good to last.  Chris, Jack and I ate the entire thing over the course of an hour or two after lunch.  Little by little, we whittled away at it, as one is inclined to do when the cake is left on the cake plate with a fork near by.

This delicious delight an unassuming little one layer cake that is as at home at breakfast or on the dessert table after a homey meal.  You can make it with any kind of berry.  I've made it with strawberries and with raspberries.  I think it would be fabulous with blueberries or peaches or a combination.  Don't forget to sprinkle the top with sugar before baking.  It makes the difference between a great cake and a sublime one.

The recipe doubles easily.  If you double it, you'll be glad you did.  Believe me.

1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 stick unsalted butter, softened
2/3 cup sugar plus 1 1/2 Tablespoons sugar (for sprinkling)

1/2 tsp. vanilla extract
1 large egg
1/2 cup well shaken buttermilk (I used yogurt)
1 generous cup fresh berries

Preheat oven to 400 with rack in the middle.  Butter and flour a 9 inch round cake pan.  (I cut a parchment circle for it and I think it makes release easier.  And hey, who doesn't like an easier release?)

Whisk flour, baking powder, soda and salt in a bowl.

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

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

Spoon batter into the cake pan, smoothing top.  Scatter berries evenly over the top and sprinkle with remaining sugar.  (Or, alternatively as I do, blend the berries right into the batter gently, put it all in the pan, smooth it out and then sprinkle with sugar.)

Bake until golden and a wonder pick inserted into the center comes out clean, about 25 - 30 minutes.  Cool in pan 10 minutes and then turn out onto a rack to cool, 10-15 minutes more.

Enjoy, enjoy, enjoy!!!

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