I woke up yesterday wanting cake. Not wanting to eat cake, so much, although that part is nice, but wanting to watch butter and sugar swirl in the mixer bowl and gradually turn into a smooth batter. This despite plans to make Danish dough, two Danish fillings, fajitas, grapefruit cookies (which didn’t happen because I’d gotten my mixer fix with the cake), and a batch of Tartine country bread dough to freeze (which didn’t happen because I ran out of flour). No one said anything about being practical.
I started poking around the internet for recipes, and chose this one because it uses buttermilk, which I have right now, and it wasn’t loaded with butter, which is always nice when you’re planning to eat cake for breakfast. I did not have any fresh berries, but I always keep strawberries in the freezer for our weekday smoothies. And it didn’t require an hour in the oven; key on a government holiday that included sleeping in.
The cake was everything I’d been craving. The most important part of the craving was my favorite mixing method of beating butter and sugar until fluffy, whipping in an egg and vanilla, and alternating the additions of buttermilk and dry ingredients. But cake for breakfast doesn’t hurt either.
One year ago: Eggplant Rollatini
Two years ago: Pasta with Baked Ricotta and Sweet Tomato Sauce
Three years ago: Vegetarian Chili
Four years ago: Salmon Cakes, Flaky Biscuits, Hashed Brussels Sprouts
Two things: The original recipe calls for fresh raspberries, which are probably a better choice than the (frozen) strawberries I used. Strawberries are juicier than other berries, so my cake was a little wetter than is probably ideal. I also thought it was too sweet, which could be because strawberries aren’t as tart as raspberries, but still, next time I’ll only use ½ cup of sugar.
1 cup (4.8 ounces) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ stick unsalted butter, room temperature
⅔ cup (4.67 ounces) plus 1½ tablespoons sugar, divided
1 teaspoon grated lemon zest
½ teaspoon pure vanilla extract
1 large egg
½ cup well-shaken buttermilk
1 cup (5 ounces) fresh raspberries (or other berries)
1. Adjust a rack to the middle position and heat the oven to 400 degrees. Butter and flour a 9-inch round cake pan. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a medium bowl using a hand mixer), beat the butter, sugar, and lemon zest (if using) on medium-high speed until pale and fluffy, about 2 minutes. Add the egg and vanilla, beating until combined. Reduce the mixer speed to low; add one-third of the flour mixture, then half of the buttermilk. Continue alternating the dry ingredients and buttermilk, ending with the dry ingredients.
3. Scrape the batter into the prepared pan, smoothing the top. Scatter the berries evenly over the top, then sprinkle with the remaining 1½ tablespoons sugar. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the cake to a cooling rack; cool for 10 minutes. Remove the cake from the pan and cool another 10-15 minutes before serving.