Strawberry Buttermilk Cake
Strawberry Buttermilk Cake

I have a serious thing for simple homey cakes. Don't get me wrong--I love a good layer cake with gobs and gobs of frosting every now and then, but 9 times out of 10, it's these weeknight, no-real-reason-to-bake-at-all kind of cakes that steal my heart (and attach themselves to my waistline!!). You know, the kind of cakes that you can't walk through the kitchen without cutting off a little sliver, convincing yourself it's just a bite, until you realize that you're the only one that's home and half a cake is missing. This is one of those kinds. It comes together easily and is so perfectly summery and pretty with those baked in strawberries. One bite, and you'll want to make this all summer long!

This is the second buttermilk cake with fruit that I've posted in the last month, check out my Everyday Raspberry Buttermilk Cake--I freely admit it--I'm a little bit obsessed but the addition of buttermilk to a cake batter results in a crumb that's moist with a slight tang so it's not overly sweet and with all the berries and fruits in season now, it's hard to resist!

 I love the way the berries get arranged on top!

And judging by how great this is with supermarket strawberries, I can only imagine how insanely over the top it will be with farm-fresh berries. I can't wait until school schedules free up and we can go berry picking again!!

Would that all of you could be here to have a little slice and a cup of coffee or tea with me right now, but since the cake is already half gone and certain people have been eyeing the remainder, you'll have to hurry or better yet just go ahead and whip up your own. I promise it'll become one of your favorites too!!


Strawberry Buttermilk Cake

Makes one 9 or 10-inch cake

Prep Time:  15 minutes; Bake Time:  About 1 hour

Ingredients

  • 1 1/2 cups unbleached, all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/2 cup buttermilk, well-shaken
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and cut in half
  • Confectioners' sugar for dusting the baked cake

The Recipe

1.  Make sure the rack is in the center of the oven and preheat to 350ºF. Spray a 9 or 10-inch deep-dish pie pan (I used glass) with nonstick baking spray and set aside.

2.  Sift the flour, baking powder and salt into a medium bowl and set aside.

3.  Using an electric mixer, beat the butter and sugar together at medium-high speed for 3-5 minutes or until light and fluffy looking. Add in the egg, buttermilk and vanilla and mix for another minute or so until the mixture is well blended.

4.  Lower the speed of the mixer to low speed and add the flour mixture, just until combined, Do not over mix.

5.  Use a rubber spatula to scrape the bottom of the bowl and make sure all of the dry ingredients are well incorporated into the batter. Then, scrape the mixture into the prepared pan and smooth the top. Tap the pan firmly on the counter to remove any bubbles. Top the batter with the strawberries in concentric circles (or any which way) cut side down.

6.  Bake the cake for 10 minutes. Then lower the temperature to 325ºF and bake for another 50-60 minutes, until the cake is golden brown and a tester inserted into the center comes out clean--check early and often. Mine was done at the 48 minute mark.

7.  Cool cake completely in pan on a rack. Serve as is or dust lightly with confectioners' sugar.

Enjoy!

Note:  Recipe adapted from The Back In The Day Bakery Made with Love by Cheryl and Griffith Day.

 

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