Mixed Berry Buttermilk Cake
This simple mixed berry cake is a homemade treat that goes with coffee at breakfast and whipped cream for dessert. Works with all kinds of fruit and berries!
Servings: 10 servings
Equipment
- 9 inch spring form pan
Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar, plus 2 Tbsp for sprinkling on top before baking
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk*
- 2 1/2 cups mixed fresh berries (I used chopped strawberries, blueberries, and raspberries), plus a few extra berries for the top of the cake before baking, if desired.
Instructions
- Preheat oven to 350F.
- Lightly spray a 9 inch spring form pan. Note: you can also use a 9 inch cake pan or even a cast iron skillet.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla and almond extracts.
- Stir the sour cream and buttermilk together to blend, and then add the flour to the mixing bowl alternately with the sour cream/milk, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries gently and turn the batter into the prepared pan. Smooth out the top. I like to press a few extra berries into the surface of the cake for a pretty appearance. Then sprinkle evenly with the extra 2 tablespoons of sugar.
- Bake for about 50 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool on a rack. The cake can be served warm or at room temperature.
- Store leftovers at room temperature for up to 2 days.
Notes
*Buttermilk is great for baking because it makes baked goods tender, helps them rise better, adds a nice tangy flavor, keeps them moist, and creates a better texture. I’ve got three buttermilk subs to try:
- Use probiotic drinkable yogurt, this has the same consistency as buttermilk and has a similar cultured flavor. Use the leftover for smoothies, with granola, or just drink it up!
- Add a tablespoon of lemon juice per cup of plain milk. Stir together and let stand at room temperature for 10-15 minutes.
- Use plain yogurt, thinned down a bit with water if it’s thick.
Nutrition
Calories: 276 kcal · Carbohydrates: 38 g · Protein: 4 g · Fat: 12 g · Saturated Fat: 7 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 90 mg · Potassium: 160 mg · Fiber: 1 g · Sugar: 23 g · Vitamin A: 405 IU · Vitamin C: 23 mg · Calcium: 50 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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