STRAWBERRY BUTTERMILK CAKE

The first words out of my daughter’s mouth after she took a bite of this Strawberry Buttermilk Cake?  “Wow ~ this is the best cake I’ve ever had!”  She’s right, this cake is a keeper.  The crust is crisp and sweet, and the inside is moist and creamy.  This is a fantastic way to ease into strawberry season.

I absolutely love this cake, it’s so delicious, and different, too.  This is a cake you can be proud to serve and share with loved ones and friends, so run, don’t walk, to your nearest market for a pound of strawberries.  I like to use good quality ripe berries that aren’t too big ~ small to medium size berries have the best flavor, usually.  Baking enhances the flavor of the berries, but it helps to start with good ones.

This recipe includes almost a pound of strawberries, which sounds like a lot for a one layer cake, but trust me, it works.  The berries bake with the cake batter to create a soft, custardy interior which is magical.

You’ll need a 9 inch round cake pan, and I like to use my spring form pan, it makes it super easy to pop the cake out for slicing.

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar, plus 1/4 cup for sprinkling later
• 1 1/2 tsp vanilla extract
• 2 jumbo eggs (or 3 large)
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 14 ounces fresh strawberries, hulled and sliced

Instructions

1. Set oven to 350F
2. Lightly spray a 9 or 10 inch spring form pan.
3. Whisk together the flour, baking powder, and salt and set aside.
4. Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
5. Beat in the eggs, one at a time, and then beat in the vanilla.
6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
8. Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
9. Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.

More Deliciouse Recipe Strawberry Buttermilk Cake @ theviewfromgreatisland.com