I'm not sure where I came across this cake, but it is truly the easiest thing I've ever baked. It's a good way to use up leftover buttermilk. My first time turned out a little dry, but this last time it was perfectly moist. I found the recipe on this site, but apparently she adapted the recipe from Gourmet magazine. She says this is the perfect recipe for a brunch and I completely agree. Gourmet uses raspberries for this recipe and someone commented on the other food blog that they think it's delicious with blueberries. A mixture would be nice too!
Strawberry Buttermilk Cake
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, softened
2/3 cup plus 1-1/2 Tbsp sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh strawberries(about 5 ounces)
1. Preheat oven to 400°F (I did 180°C in my fan oven); with rack in middle. Butter and flour a 9-inch round (or square in my case!) cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. 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.
4. Add egg and beat well.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1-1/2 Tbsp sugar.
7. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25-30 minute. (Check after 20 minutes so it doesn't dry out.)
8. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. (I don't have a rack, so I just let it cool in the pan. It was fine.)
Enjoy!
