The thing about baking is that when you bake something, and it turns out so yummily-delicious, you want to bake it again. And soon.
Well, I baked a Cherry Buttermilk Cake not too long ago. Ok, some time last month, and it was really yummy. And since it is such a versatile recipe, I decided to make the cake again. This time, I used strawberries.
The cake was gone so fast – I mean, I cut it into slices, and cleaned up the kitchen a bit, and when I emerged from the kitchen with my slice of the cake on a plate, seven pairs of eyes were glued to my plate. I was not sure if I should have been flattered (for having made such a delicious cake) or be worried for I had the last slice on my plate.
Anyway, enough rambling. Here’s how to make the cake 🙂
I started by hulling the strawberries and cutting them into halves. Since the strawberries were not very sweet, I added some sugar, mixed them and then they were then set aside.
I also sifted the dry ingredients into a bowl and setting that aside. It always pays to be systematic and organised when one bakes.
Then I creamed the butter and sugar until the mixture became light and fluffy.
The eggs were added, one at a time, into the mixture, and beaten.
I added the almond extract (almond and strawberries – I like!) and beat that into the mixture as well.
Then I added the flour and buttermilk in the sequence flour-buttermilk-flour-buttermilk-flour.
The resulting batter is creamy but not overly heavy.
The batter was poured into a greased and lined pan – I used an 8″ round pan, and I pressed the strawberries into the batter.
As it bakes, most, if not all, of the strawberries will be covered by the batter.
Once baked, the cake was cooled in the pan for 15 minutes and then transferred onto a wire rack to cool completely.
Isn’t it a beauty?
You can serve the cake with whipped cream, or sprinkle some icing sugar over the cake, if you like.
- 1 cup (125g) plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 58g unsalted butter, softened
- 2/3 cup caster sugar
- 1/2 teaspoon (2.5ml) pure almond extract
- 1 large egg, at room temperature
- 1/2 cup (120ml) well-shaken buttermilk
- 250-300g strawberries - I added a tablespoon of caster sugar to my strawberries
- 1 cup (240ml)cream
- 1 tablespoon icing sugar
- Preheat oven to 180°C with rack in middle.
- Butter, flour and parchment a 9-inch round (I used an 8-inch round pan) cake pan.
- Whisk together flour, baking powder, bicarbonate of soda, and salt.
- Beat butter and 1/2 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in egg. Add almond extract and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Press strawberries into batter.
- Bake until cake is golden and a cake tester/toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 15 minutes, then turn out onto a rack and cool until room temperature.
- Cake can be served warm, but if you plan to top it with icing sugar, allow it to cool thoroughly.
- Whisk together cream and icing sugar until stiff peaks form.
- Spoon over cooled cake and spread evenly