Summer berries are in full season now, and what better way to use them than in this lovely berry cake! The cake is a delightful cross between a rich pound cake and light coffee cake. The buttermilk makes it soft and moist and the berries add a refreshing taste. Feel free to substitute raspberries or blueberries with pretty much any other berry. In fact, it works well with other fruits too; I have made this cake with diced fresh mangoes, and it was delicious!
This cake is really simple to make and all the ingredients come together really easily. Its also doesn’t require much work to double (triple, quadruple) the recipe and make two (or more!) cakes at once, you know in case you feel like distributing the berry cheer among your neighbors or co-workers. This cake will last, covered for 4-5 days at room temperature. In reality though, it will probably get gobbled up in a day or two!
Original Recipe from Smitten Kitchen
Preparation Time: 45 minutes including baking time
Makes one thin 9-inch cake or slightly thicker 8-inch cake, depending on the size of your cake tin.
Note: while the lemon zest in the recipe is listed as optional, I feel it brings out the flavor of the berries, so I strongly encourage you to include it.
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries or blueberries or both
1) Preheat oven to 400°F with rack in middle. Butter and flour an 8-inch or 9-inch round cake pan.
2) In a bowl, mix together flour, baking soda, baking powder, and salt.
3) In a separate bowl, beat butter and 2/3 cup sugar with an hand or stand mixer at medium-high speed until the butter-sugar mixture is pale and fluffy. After this, beat in vanilla and zest, followed by the egg till everything is mixed well.
4) At low speed, mix in flour and buttermilk in three batches, alternating between the two, starting and ending with flour. Mix till the batter is just combined, scraping down the sides as necessary.
5) Spoon the batter into the cake pan and give the pan a few raps on the counter to smooth out the top. Scatter the berries over the top and sprinkle with the remaining 1 tablespoon of sugar.
6) Bake the cake till it is golden and a wooden skewer/pick inserted into the center comes out clean, approximately 20-25 minutes. Cool the cake in the pan for 10 minutes and invert it out onto a wire rack to cool the rest of the way till it is room temperature.
Enjoy the cake with some whipped cream, ice cream or just on its own!