It’s been a long time since I’ve shared a recipe. Lots of life happening…all are growth experiences. I hope I won’t be so silent for the second half of this year. While there are still berries at the farmers markets, this cake is quick and simple to make. And, it’s perfect for your summer meal.
I found this in one of my Gourmet magazines, which in my opinion was the best cooking magazine of all time. Not only did the magazine share amazing recipes and meals, but also its stories and photos mentally took you on a journey from where the recipes came. There are other publications that do the same, but this one remains my favorite. Unfortunately the magazine no longer exists, but many of the recipes can be found online. I’ve kept a couple handfuls of hard copies, and I still often browse through them for inspiration.
The original recipe was with raspberries, but my go to berry is strawberry. I’ve added lemon zest or spices (vanilla bean and/or cinnamon,) slightly reduced the sugar and made it with blueberries too. If you try it, let me know what you think!
- 1 cup flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ stick unsalted butter, softened
- scant 2/3 cup sugar plus 1 Tbs sugar, divided
- ½ tsp pure vanilla extract
- 1 large egg, room temperature
- ½ cup shaken buttermilk
- 1 cup fresh strawberries
Preheat the oven to 400 degrees F. Butter and flour a 9-inch round cake pan.
flour, baking powder, baking soda, and salt.
Beat butter and scant 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 to 4 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Slice strawberries and scatter evenly over top of batter, leaving space between the berries. Sprinkle with remaining 1 tablespoon sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 35 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.