Tag Archives: raspberries

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

Strawberry Almond Crumb Tart

Good morning!

In addition to our anniversary, this past weekend was also Mother’s Day weekend!  So I made this tart twice – once my my Mama, and once for my Mama-in-law.  I’d like to think that I improved upon it the second time, and it is a real winner!

The original recipe can be found here at Bake or Break, one of my favorite baking blogs.  This original recipe does call for raspberries, but as these are difficult to find here in Southwest Georgia, and strawberries may be found in abundance…  I made a little switcheroo, and adjusted the recipe to my tastes the second time around.  I am also really excited to try this recipe with blackberries later in the summer!

Strawberry Crumb Tart 5

Strawberry Almond Crumb Tart, adapted from Bake or Break

Ingredients

Strawberry Crumb Tart

for the crust:

– 3/4 cup almond flour

– 7 tablespoons sugar

– 1 and 1/3 cups cups all-purpose flour

– 1/4 teaspoon kosher salt

– 6 Tablespoons unsalted butter, cold and cut into small pieces

– 1 large egg yolk

– 1 teaspoon vanilla extract

– 1/2 teaspoon almond extract

 

Strawberry Crumb Tart 2

for the filling:

– 1 lb. package of fresh strawberries, washed, hulled, and cut up into small pieces

– 1 heaping tablespoon sugar

– 1 heaping tablespoon all-purpose flour

– confectioner’s sugar, for garnish

Instructions

for the crust:

Preheat oven to 400 degrees.  Grease with baking spray a 9 inch pie plate.

Place almond flour and sugar in a food processor.  Pulse until well-blended.

Add the flour and the salt to the almond/sugar mixture in the food processor.  Pulse until blended.  Turn on the food processor and add the butter in, a piece at a time.  Mix well.

In a small bowl, stir together with a fork the egg yolk, vanilla, and almond extract.  Turn the food processor on low, and add the egg mixture.  Mix until the mixture begins to come together and form a dough.  It should resemble crumbly sand.  Remove 2/3 of a cup or so of the crust mixture and set aside.

Transfer the remaining crust dough to the prepared pie plate.  Press evenly and firmly into the bottom and up the sides of the pan, forming a lip around the edge with your fingers.

Strawberry Crumb Tart 3

for the filling:

Stir heaping tablespoons of flour and sugar into the berries and toss gently.  Spread berries evenly over crust in the pan.  Spring the 2/3 cup of crust mixture you set aside over the berries.

Strawberry Crumb Tart 4

Bake for 15 minutes at 400 degrees, then reduce the oven temperature to 350 degrees and bake for 45 more minutes, or until crust and crumb are golden brown.

Cool on wire rack for 30 minutes.  Just before serving, dust the tart with confectioner’s sugar for garnish.  Would be delicious served with vanilla ice cream or whipped cream, but it’s awfully good on its own, too.

Strawberry Crumb Tart 6 Strawberry Crumb Tart 7

I hope all you Mamas out there felt loved and appreciated this weekend!  To my Mama, my grand-mama, and my mama-in-law: love you so much, and thank you for all that you do.  I’m so grateful for you!

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