This berry buttermilk cake is light and tender, with jammy berries, a crunchy top, and all the flavors of spring.
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Servings: One 9-inch cake
Ingredients
· 4 tablespoons (1/2 stick) unsalted butter, softened to room temperature
· 2/3 cup granulated sugar
· 1 large egg
· 1/2 teaspoon vanilla extract
· Zest of 1 lemon (about 1 teaspoon)
· 1 cup all-purpose flour
· 1/2 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/4 teaspoon salt
· 1/2 cup buttermilk*
· 1 heaping cup mixed berries (I used strawberries, blueberries, and blackberries)
· 1 1/2 tablespoons granulated sugar , for topping
Instructions
Preheat oven to 400 degrees F. Generously grease a 9-inch round cake pan, line with parchment paper and set aside.
In a large bowl, beat softened butter and sugar together with a hand mixer or stand mixer at medium-high speed until light and fluffy, 2-3 minutes. This will take longer than you think it should - keep going until it's quite pale in color.
Beat in the egg at medium speed until fully combined, then beat in almond extract and lemon zest.
Add dry ingredients. Mix just until combined each time - don't overmix. The batter will be thick.
Scoop the batter into the cake pan, and spread it out evenly. Arrange the berries evenly scattered over top of the batter. Sprinkle the 1 1/2 tablespoons of granulated sugar over top. Don't skip this step - it produces a lovely crunch when baked!
Bake until cake is golden brown on top and a toothpick inserted in the center comes out clean, 22-25 minutes. Mine needed 25 - watch carefully, as my toothpick came out wet at 23 minutes but clean at 25!
Cool for 20 minutes in pan, then run a knife along the edges and invert onto a cooling rack or plate to cool completely. Note you'll actually have to invert it 2 times - once upside-down onto a rack, and then back upright again onto another rack or plate.
Serve cooled cake dusted with powdered sugar or topped with whipped cream!
Notes
*If you don't have buttermilk on hand, just put 1/2 Tablespoon lemon juice or vinegar into a measuring cup, and add regular milk until it measures 1/2 cup. Stir and let sit for 5 minutes - homemade buttermilk!
Adapted from Gourmet magazine via Epicurious.