Berry Buttermilk Cake
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that’ll work, too.
- Total:
- Serves: 1 person
Ingredients
- ½cup/120 milliliters vegetable oil or other neutral oil, plus more for greasing the pan
- ½cup/120 milliliters buttermilk or milk
- 2large eggs
- 1tablespoon vanilla extract
- 1cup/200 grams plus 2 tablespoons granulated sugar
- 1 ½cups/190 grams plus 1 tablespoon all-purpose flour
- 1 ½teaspoons baking powder
- ½teaspoon baking soda
- ½teaspoon kosher salt
- 1(10-ounce/285-gram) bag frozen berries (about 2 cups), any kind, any combination (large berries quartered)
Instructions
Step 1
Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.Step 2
Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.