Tag Archives: cake

Smitten Kitchen Buttermilk Berry “Everyday Cake”

Raspberries for Smitten Kitchen's Everyday Raspberry Buttermilk Cake | oysters and pearls

Saturday was both my wonderful mother-in-law Nancy’s and my wonderful sister-in-law Sloane’s birthdays!  We had the whole clan over for dinner Sunday night to celebrate, and I did a little baking for the first time in AGES.  It felt so good to get my mixer back out!  And these little cakes were a cinch.  In fact, I doubled the recipe, divided the batter between  three cake pans, and took the third to our good friends’ Maggie and Greg, who just brought their baby Owen home from surgery at Children’s in Atlanta.  (Owen is doing really well – but please keep his continued healing in your prayers!)

The recipe from Smitten Kitchen (a blog for which both Maggie and I have a deep, undying love for) calls for raspberries, but I think this cake would be amazing with any berries in it.  I haven’t tried it with frozen berries, but I may.  I have a feeling it will change how the cakes bake, but maybe it won’t be a big mess.  If anyone has any insight on this, please let me know!

Smitten Kitchen Raspberry Buttermilk Everyday Cake | oysters and pearls

I’m just going to paste Smitten Kitchen‘s recipe in here.

My Cook’s Notes, however:
– I used a mix of raspberries and blackberries, because I had them, because I’m pregnant and craving all. the. berries.
Also, since I divided the batter into 3 pans, the cakes came out a wee bit thin.
– I also topped them the night of the birthday dinner with some homemade whipped cream.  I highly recommend this topper.
– I also would like to make this cake again and use the “everyday cakes” as layers in a special, not-so-everyday cake with a whipped cream icing.  I think it would be amaze-balls.

Without further ado, here’s Deb herself.

Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009

You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up.

By the way, I was having a “moment” when I made this and for once, remembered to weigh my ingredients as I measured them, for all of you people out there that know weighing is way easier than dirtying a zillion cups and spoons. Now let’s just hope my scale is accurate.

Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp

1 cup (130 grams) all-purpose 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 (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries

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, 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. Scatter (see Note) raspberries 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.

[Baking time updated, shortened, after so many of you concurred that this cake bakes crazy quickly.]

Note: Directions like “scatter” always scare me. Where’s the science? Here’s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The “o” ones stayed empty, like cups. Both were delicious.

Make your own almost-buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!

Deb Perelman's Raspberry Buttermilk Everyday Cake | oysters and pearls

Happy birthday, Nancy and Sloane!

PS I’ve also shared these equally awesome recipes from Smitten Kitchen here on Oysters & Pearls in the past:

Brown Butter Rice Krispy Treats

Smitten Kitchen Tomato Sauce

Smitten Kitchen Granola Bars

Until Next Time - oysters and pearls

Seven Seas’ Feud Cake Recipe

Merry Christmas week, y’all!

I thought I’d save my best recipe of late for last this month.  This recipe is straight from Bay Leaves Cookbook, which belonged to my late Grannie.  My other Grandmother, Tezzie, has also given me a copy of this recipe.  It was super popular in years gone by, and it also just so happens to be Wheat’s Aunt Danna Sue’s favorite cake!  It’s a simple, no-fuss recipe, so it’s perfect for the hectic holidays.  It’s also chock full of pecans, so it’s basically a Southern delicacy.

Seven Seas' Feud Cake for Turkey Day | Oysters & Pearls

I suppose you could make a Christmas tree with your pecan halves instead of a turkey, though.

I tend to go a little bit overboard in all that I do.

Feud Cake for Thanksgiving | Oysters & Pearls

You may be wondering about the name, too.  This cake was originally served at a restaurant in Panama City called Seven Seas.  Two families claim that the recipe belonged to them, and thus the cake has been called Feud Cake ever since.

From Bay County’s own website:

Seven Seas Restaurant and Cocktail Lounge, Panama City, Florida | Oysters & Pearls

Located on the corner of 5th Street and Grace Avenue, the Seven Seas Restaurant and Cocktail Lounge opened in June 1954 and closed in November 1978.  The location of this restaurant first housed a church and later a Piggly Wiggly that was owned by A.R. Rogers and Don Fay.  The restaurant and lounge was a landmark with outstanding cuisine to the end.  They also featured a fashion show on Wednesdays at noon and their famous Sunday evening smorgasbord.  Many festive affairs were held there, including conventions, banquets, wedding receptions and various club meetings.  Prices in 1968 ranged from $3.25 for whole stuffed Gulf flounder to $5.50 for a 16-0z. New York cut sirloin steak.

And yes, that’s whipped cream as frosting.

Seven Seas’ Feud Cake Recipe

Reworded slightly from my Grannie’s copy of Bay Leaves, a Collection of Recipes by the Junior League of Panama City, Florida

ingredients

– 8 eggs
– 2 cups sugar
– 1 tablespoon vanilla extract
– 1 cup flour
– 1 teaspoon salt
– 4 teaspoons baking powder
– 5 cups pecans, finely chopped

instructions

Use a food processor to finely chop the pecans and set aside.  Beat the eggs at high speed for five minutes.  Gradually add the sugar and vanilla.  Whisk together the flour, salt, and baking powder and add to the egg mixture.  Beat another five minutes.  Add five cups pecans at low speed to moisten well and beat for approximately one minute.  Pour mixture into three greased and parchment paper-lined 9-inch cake pans.  Bake at 350 degrees for 15 to 20  minutes.  Remove immediately from pans to wire racks and cool completely.  Cake may fall slightly.

for the icing

ingredients

– 1 1/2 quarts heavy whipping cream
– 1 cup confectioners’ sugar

instructions

Whip cream until stiff peaks form and sweeten with the sugar (add slowly!).  Frost layers and sides of cake.  You can either sprinkle chopped pecans over the top and sides, or you can take liberties with your pecan decorations, as I did.  Might I suggest a pecan Christmas tree?  Or wreath?

Feud Cake for Thanksgiving | Oysters & Pearls

It won’t really matter how you decorate it though, because the entire cake is most likely going to be devoured, leaving you with a messy platter and happy family.

Pecan Turkey Cake Topper | Oysters & Pearls

Merry Christmas to all, and to all a goodnight!  I’m counting each one of you reading this amongst my blessings this Christmas.  Thank you so much for reading, and I hope you all have the merriest of Christmases.

Until Next Time

Busy Season

Hey there!

I thought it would be nice to pop in and let y’all know I’m alive.

I’m alive!

I’ve been busy hanging with lots of family for Thanksgiving, cooking, traveling, knitting, working, and working some more.

This week I’ve been busy helping Jess get the shop ready for the Yuletide Jubilee and our Wish/Wonder/Wine event tonight!  Stop by from 5 to 8 this evening for wine and wishlist making, and you can also watch the Christmas tree lighting on the Square, shop at the other downtown shops that are staying open late, and check out a couple of the pop up shops – including one by the Humane Society!

Yuletide Jubilee in Downtown Bainbridge | Oysters & Pearls

Maiden South Wish Wonder and Wine | Oysters & Pearls

And don’t forget this Saturday the Bainbridge Farmers’ Market will be open for business with lots of fresh veggies and baked goods and more!

Bainbridge Farmers' Market | Oysters & Pearls

Speaking of food, I cooked a delicious new casserole for Thanksgiving that I’ll be sharing on the blog when I get a second to write about it, as well as an old cake recipe that I brought out of the archives.  It was a big hit on Turkey Day, so I thought I’d share it here, too.  All in good time – which I don’t have much of these days!

Turkey Day Cake | Oysters & Pearls

We had our grand little opening at Maiden South a couple of weeks ago.  The shop has been keeping me extra busy, but in a good way!

Maiden South Grand Opening

And in my spare time (?), I’ve been knitting up a storm!  It’s so relaxing.  I am pretty sure the Good Lord knew I was going to need something to relax me in this season of my life, so he pushed me into the Fuzzy Goat right when I needed to be there.  It’s been such a stress reliever, and Cadence has become a friend and a mentor, business wise.  Or at least, we’ve become sounding boards for each other!  And in knitting news: I knit a hat!  Ya know, in case you didn’t see me broadcast it across all of social media.  Double points don’t scare me! (anymore…)

IMG_8681

Barley Knitted Hat | Oysters & Pearls

Actually I knit two hats and started my third.  I told you, a knitting. storm.  It is raining yarn at my house.  Have I mentioned that we should be friends on Ravelry?

It’s been beautiful knitting weather, too.  It’s actually felt like fall here in SoWeGa lately (until this week, anyway).

South Georgia Snow | Oysters & Pearls

The cotton is always beautiful to me, and the gingko trees downtown on the Square are amazing!

Gingko Leaves in Downtown Bainbridge, GA | Oysters & Pearls

And speaking of this season, I am trying to keep this little blog a priority around here.  I’m swamped until January, as there’s lots of exciting things happening in my life at the moment: it’s my first Christmas in retail, I still have a full-time job in Thomasville, my sister gets married to Marc of Southern Restoration Furniture two days after Christmas (yay!), two close friends are getting hitched the first weekend of January (actually, make that four close friends – two weddings), I’m planning a fundraiser for the Humane Society at the end of January (more on that later, but let me know if you’d like to help!), our French Brittany field trials are in January and we’re hoping Juin will make us proud, my sister’s baby shower is in February (baby knitting!!!!)… and those are just the major events.  This season in my life is busier than it has ever been, and I’m trying to keep swimming and enjoy it.  My postings here may become infrequent and less often, but please know that I’m not going anywhere!  I’ll be back consistently in February and plan to have lots to share.  Until then, I’ll pop in when I can!  Thanks for being such an outlet for me the past two years, dear readers!  This blog has helped me through hard times and good ones, and I don’t plan to let it go just yet.

XO!

Until Next Time