Strawberry Buttermilk Cake

Hello! Remember me? I write here. Well, I used to, on a more regular basis. Over the past month or so we’ve slowly been moving out of our house & into our new one. Thankfully all the hard work is done & this is the first weekend where I haven’t had to do anything. It’s been a bit odd, to be honest.

What does one do with all this time?

Easy. Bake!

I came across this recipe on Facebook the other day, on The Lettuce Shop‘s page. It looked gorgeous & I new I just had to make it when I had the time.

It’s a really simple cake & tastes almost like these pancakes! You could use any kind of berry on top really, the strawberries get very soft and sweet during the baking process but still hold their shape (until you cut through them, of course).

Perhaps be a bit careful when serving this cake, in one sitting, three people had one piece, one person had two pieces, and another had three! More than half the cake was devoured! It’s a good sign, don’t you think?

Strawberry Buttermilk Cake

From The Lettuce Shop

Makes a 9 in cake

  • 100g butter, room temperature
  • 200g caster sugar
  • 3 eggs
  • 1 t vanilla extract
  • 200ml buttermilk (200ml milk + 2t vinegar)
  • 270g C plain flour
  • 1/2 t baking powder
  • 1/4 t bicarb soda
  • 1/2 t salt
  • 250g strawberries, hulled & halved
  • 4 t caster sugar, extra
  1. Preheat oven to 180C or 160C fan forced. Grease a 9” cake tin and coat with plain flour.*
  2. Sift flour, baking powder, bicarb soda and salt together into a bowl & set aside.
  3. With your mixer/beaters, cream butter and sugar on medium high until light and fluffy.
  4. Reduce speed to low and add each egg, making sure it’s fully incorporated before adding the next.
  5. Add vanilla bean and buttermilk and mix well.
  6. Gradually add flour to butter mixture until just combined.
  7. Transfer the mixture into your prepared cake tin.
  8. Arrange strawberries on top and sprinkle with additional sugar.
  9. Bake for 35-40 minutes or until cake is well risen, light golden colour and firm to touch. You can also use the skewer test to check for doneness.
  10. Allow the cake to cool in the tin for about 15 minutes.
  11. Slice and serve warm with vanilla ice cream.

*I’d advise using a springform tin to avoid having to turn it upside down to get it out.

Some things to try next time:

  • Use blueberries or raspberries instead.
  • Macerate the strawberries with a little balsamic vinegar first.
  • Mix the berries through the cake very gently, just at the end.

Whatever you do, just make this cake. It’s perfect for summer & great for any dessert or afternoon tea.

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3 thoughts on “Strawberry Buttermilk Cake

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