Buttermilk Cake

We are coming into Strawberry season here in the UK now, and I will put my hand up and say that Strawberry season is one of my favourite food seasons.  I purposefully do not buy strawberries at any other time of the year, or imported berries, because in all honesty . . . they just don't cut the mustard!  This Buttermilk Cake is a must during Strawberry Season because it is just so darned perfect for eating with berries and cream!

 

It really is a beautiful cake and perfect to serve with these lovely fresh berries.  But it also goes very well with all sorts of other fruit . . .  blueberries, blackberries, peaches, nectarines, etc.  You pick the fruit and this cake is the perfect canvas to support them!

Its moist and dense and very, very moreish.  Even without any fruit and cream.   Just a slice of this beautiful cake goes down very well with a nice hot drink on it's own without anything else.

 

But don't take my word for it.  Bake it and see for yourself.    I think you better get ready to fall in love.  ☺

*Buttermilk Cake*

Makes one large nine inch cake

This is moist and delicious.  Lovely served with fresh berries and cream. 

315g of plain flour (2 1/4 cups)

1/2 TBS baking powder

1/2 tsp baking soda

1/4 tsp salt

85g of butter (6 TBS)

240g sugar (1 1/4 cup)

3 large free range eggs

1 tsp vanilla

250ml buttermilk (1 cup)

To serve: (optional)

375ml of double cream (1 1/2 cups whipping cream)

1 1/2 pints fresh strawberries, sliced

Preheat the oven to 165*C/325*F/ gas mark 3.  Butter a deep 9 inch round cake tin and line the bottom with paper. Set aside.

Cream together the butter and sugar until light.   Sift together the flour, baking powder, soda and salt.  Beat the eggs into the creamed mixture one at  time.  Beat in the vanilla.   Add the dry ingredients alternately with the buttermilk, stirring until well combined.   Pour into the prepared tin.

Bake for 45 to 50 minutes until the cake is firm to the touch, golden brown and a toothpick inserted in the centre comes out clean.  Allow to cool in the tin for 10 to 15 minutes, before tipping out onto a baking rack to cool completely.

Once cold, slice horizontally in half.  Trim any rounded bits off the top.  Sandwich the two layers with  the whipped cream, and sliced berries, saving a few for on top. Dust the top with icing sugar.  Cut into wedges to serve.

Bon Appetit!