Mixed Berry Buttermilk Cake
User Reviews
5
Mixed Berry Buttermilk Cake
Description
Mixed Berry Buttermilk Cake brings together a blend of fresh strawberries, blueberries, and raspberries mixed into a rich batter enhanced by vanilla and almond extracts. The cake batter includes buttermilk and sour cream, which add moisture and a gentle tang, lending a tender texture that complements the fruit. After creaming butter and sugar, eggs are added before alternating the dry ingredients with the buttermilk mixture to avoid over mixing. Carefully folding in the berries prevents them from breaking down too much during baking.
Baked in a lightly greased 9-inch pan, the cake is topped with a sprinkling of sugar and extra berries for a rustic appearance. The finished cake offers moistness and softness with bursts of fruity flavor throughout, suitable for serving as a subtle dessert or alongside tea. Its balance of citrusy tang from buttermilk and sweetness from sugar embraces the fresh berries' natural taste.
Because of the berry mixture and buttermilk, the cake stays moist and tender, making it an option to prepare ahead if wrapped well. The inclusion of almond extract adds a slight nutty fragrance, enhancing the overall flavor profile.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus 2 Tbsp for sprinkling on top before baking
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 egg large
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 1/2 cups strawberry mixed fresh, chopped, plus a few extra for topping before baking
- 2 1/2 cups Blueberry
- 2 1/2 cups raspberry
Instructions
- Preheat oven to 350F.
- Lightly spray a 9 inch spring form pan. Note: you can also use a 9 inch cake pan or even a cast iron skillet.
- Whisk together the flour, baking powder, and salt and set aside.
- 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.
- Beat in the eggs, one at a time, and then beat in the vanilla and almond extracts.
- Stir the sour cream and buttermilk together to blend, and then add the flour to the mixing bowl alternately with the sour cream/milk, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries gently and turn the batter into the prepared pan. Smooth out the top. I like to press a few extra berries into the surface of the cake for a pretty appearance. Then sprinkle evenly with the extra 2 tablespoons of sugar.
- Bake for about 50 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.
- 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 on a rack. The cake can be served warm or at room temperature.
- Store leftovers at room temperature for up to 2 days.
Notes
- Buttermilk helps keep the cake tender, moist, and adds a mild tangy flavor.
- If you don't have buttermilk, you can substitute with probiotic yogurt, milk mixed with lemon juice left to sit 10-15 minutes, or thinned plain yogurt.
- Sifting or whisking dry ingredients helps to avoid lumps and ensures even distribution.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 90mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
