Skip to content

Peach and Blackberry Buttermilk Cake

June 3, 2010

Ok, I have to be honest. I’ve been in a bit of a baking funk lately. My attempt at a healthy vegan banana bread came out like a blah  dense brick, and our memorial day baked shrimp kebobs were dessicated and… well blah.

Well-intentioned ideas that turn out as flops in the kitchen can be disheartening, especially if they’re back to back.

So I can’t tell you what I relief it was when today, on my day off from work, while wearing a romper and opening the windows to flood in that California sunshine, I was able to pull off this little precious beauty.

Peach and Blackberry Buttermilk Cake

Ingredients (not pictured: 1 egg)

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside.

In a larger bowl, beat butter and 2/3 cup sugar-until pale and fluffy. The original recipe says to use an electric mixer, but I’m back to college utensils and had to resort of my hand and arm muscles. The fluffiness was not as fluffy as I would have liked but it still worked.

After, beat in vanilla and zest, if using.

Add egg and beat well. For me, this was the turning point. When questionable fluffiness became a creamy, custardy mellow yellow. Eggs are magic.

At low speed, mix in flour mixture in three batches.

Alternate with buttermilk.

Begin and end with flour, and mix until just combined.

Can I just emphasize how gorgeously creamy and smooth this batter was? And it this lovely, fresh lemony scent.

Spoon batter into cake pan, smoothing top.

Then (my favorite!), arrange your fruit in a pretty, pretty pattern. Original recipe called for raspberries. I had frozen peaches and blackberries. Don’t matter!

On the top,  sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.

Hi, soulmate.

The directions say to cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. I made it the first ten minutes, then cut myself a slice. And topped it with even more berries. I’d highly recommend that route.

Honestly, this cake shouldn’t have worked at all. So many things were against me… I have no measuring spoons, no hand mixer…in baking is an exact science, all signs pointed to disaster. But no, this cake was patient. It was kind. It loved me. And I love it. Make it.

xoxo

libby

Peach and Blackberry Buttermilk Cake, adapted from Deb at Smitten Kitchen

Ingredients:

1 cup (130 grams) all-purpose flour (I used 1 c and 2TBS of Cake flour)
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup peaches and blackberries (or any fruit, fresh or frozen) (about 5 oz)

Directions:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Arrange fruit  evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: