BERRY BUTTERMILK CAKE
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.
Provided by Dawn Perry
Categories cakes, dessert
Time 1h15m
Yield 1 (9-inch) square or round cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
- Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.
RASPBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Brunch Dessert Bake Quick & Easy Raspberry Summer Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
ISLAND BUTTERMILK CAKE
This recipe is adapted from Cranberry Island Kitchen in Portland, Me., which specializes in buttermilk-batter cakes. The bakers there make cakes in the shape of clams, but this recipe calls for loaf pans or rectangular pans. The results - sweet from fresh berries, with an excellent tang - can be served at any time of the day or night.
Provided by Julia Moskin
Categories weekday, dessert
Time 1h
Yield About 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Grease and lightly flour two 9-by-5-inch loaf pans or a 9-by-13-inch rectangular pan.
- In a bowl, mix oil, 1 and 3/4 cups sugar, nutmeg and salt. Sift flour and baking soda together and add to bowl. Mix in buttermilk and pour batter into prepared pans. If using berries, pour in half of batter, sprinkle on berries and pour remaining batter on top.
- Sprinkle the 2 tablespoons sugar over the surface and bake 30 to 40 minutes, or until a tester comes out clean. Let cool in the pan.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 17 grams, Carbohydrate 33 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
BLACKBERRY BUTTERMILK CAKE
Provided by Melissa Roberts
Categories Cake Mixer Fruit Brunch Dessert Bake Easter Fourth of July Picnic Mother's Day Graduation Wedding Father's Day Blackberry Spring Summer Anniversary Birthday Family Reunion Shower Party Potluck Buttermilk Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
- Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
- Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.
BERRY & BUTTERMILK CAKE
Another from Tessa Kiros' lovely book, "Apples for Jam". I haven't yet tried it, but love using buttermilk and expect it won't be long until I do! Any fresh berries will do - Tessa says frozen ones tend to be a bit too mushy and will collapse.
Provided by catxx
Categories Dessert
Time 40m
Yield 12-15 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 200C (400F), and flour a 30 by 20cm cake tin with sides at least 5cm deep.
- Sift the flour and baking powder into a large bowl, and add the sugar and a few good grinds of nutmeg.
- in another bowl, whisk the eggs until light and fluffy, then add the buttermilk, butter and lemon zest and beat together well.
- Pour into dry ingredients and mix gently with a wooden spoon until just combined (over-beating will toughen the cake).
- Spoon mixture into the tin, spreading it out evenly. Scatter the blueberries over the mixture, then sprinkle these with the demerara sugar.
- Bake in the oven for about 25 minutes, or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tin, then cut into squares.
- This keeps well in a biscuit tin for up to a week.
Nutrition Facts : Calories 196.9, Fat 5.3, SaturatedFat 3, Cholesterol 46.8, Sodium 154.1, Carbohydrate 32.8, Fiber 1, Sugar 12, Protein 4.6
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