Saturday, June 15, 2013
Strawberry Buttermilk Cake
Recipe adapted from Martha Stewart
Husband-Tested in Alice’s Kitchen
This lovely, tender, easy-to-make cake is perfect for highlighting late spring strawberries. Serve it warm or room temperature with dollops of sweetened whipped cream.
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 Tablespoon (divided)
1 large egg
½ cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
Almost 1 pound strawberries, halved – or quartered if very large
Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9 inch springform pan.) Butter the pan.
Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 1 teaspoon lemon zest on medium speed. Add flour and mix to combine without over-mixing. Spread batter in the prepared dish. Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 Tablespoon sugar.
Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 1 hour. Cool in plate on a rack. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature. Accompany with sweetened whipped cream.