Strawberry Buttermilk Cake

Trying to use up some leftover buttermilk, I was eager to make this cake for several reasons. First, most ingredients are what I have on hand. Second, it was prepped and put into the oven in less than 10 minutes. Third, strawberries have been on sale, and I wanted something fruity yet light for dessert. I made this recipe exactly as written, and this cake produced a light and airy dessert for a spring evening. This could also be a great dessert for a brunch. Everything came together beautifully. If you don't have strawberries, you can also try raspberries (originally written by Gourmet), or blackberries or blueberries... any berry would be fine in this recipe.



Strawberry Buttermilk Cake
Ingredients:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, softened
2/3 cup plus 1-1/2 Tbsp sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk*
1 cup fresh strawberries(about 5 ounces)

Directions:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.
4. Add egg and beat well.
5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
6. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1-1/2 Tbsp sugar.
7. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25-30 minutes. (25 minutes was perfect for me.)
8. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

* Make your own buttermilk: If you don't have buttermilk, no worries! Just add 2 tsp of vinegar or lemon juice to 1/2 cup of milk. Allow it to sit for 10 minutes, and voila- buttermilk!

Source: Adapted from Gourmet