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Sunday, June 16, 2013

Strawberry Buttermilk Cake

This is one of the easiest cakes to make and it is as delicious as it is easy.  Another selling point is that it's extremely versatile.  I have made it twice before with raspberries...delicious!  Today, I made it with strawberries...even more delicious!  Next time, I will try blueberries because the season is coming and I just can't imagine it not being delicious.  The only this that makes me sad is that the berries always drop to the bottom, so the cake doesn't look like anything much - but with that in mind, it is a surprise how much I always like it - it tastes light and moist and is not overly sweet.  Try it next time you want a quick and easy cake to have for company.

Strawberry Buttermilk Cake
adapted from Smitten Kitchen

1 cup (130 grams) all-purpose flour
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
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh diced strawberries

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

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 cake pan, smoothing top. Scatter berries 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, 20 to 25 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.


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