Monday, April 15, 2013

Berries buttermilk cake

This bread type cake is very versatile. You can make it not only with berries, but with any fruit you have on hand. The buttermilk replaces a lot of the sugar and oil you'll need in similar cakes. I used unbleached white flour, but you can also use a mix of half whole wheat pastry flour and half unbleached flour.

- 1 cup of all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tbsp softened butter
2/3 cups of sugar
1 egg at room temperature
1 tsp of vanilla extract
1/2 cup buttermilk
2 cups blackberries, raspberries or any fruit you have.

1) Mix the flour, baking powder, baking soda and salt.
2) Using a mixer beat the butter with the sugar for three minutes. Add the egg and vanilla extract. At low speed beat in the buttermilk and dry ingredients. Do not over mix. The batter will be lumpy. Over mixing will cause toughness and may cause holes to form inside the cake.
3)Gently fold the batter just until blended, then scrape into the pan and smooth the top. It is a good idea to use parchment paper inside the pan and butter the paper.
4) Put the fruit into the butter lightly pressing them in. Sprinkle the remaining a little of sugar on the top and bake for about 30 minutes in a preheated oven at 400.
5) Transfer the cake to a rack to cool 

It is possible to make muffins instead of a spread cake, but you'll have to modify the timing accordingly. 

1 comment:

  1. delicioso, ojala en los jardines de aca les dieran esta calidad de snacks!