BERRY BUTTERMILK CAKE
Buttermilk makes this stir-together cake super tender, but you can use any milk you have in its place. Same goes for the fruit: Use your favorite frozen berries, or a combination, but frozen cherries, mango or peaches work as well. Just cut any big fruit pieces into bite-size pieces before folding into the batter. And if you do happen to have fresh summer fruit around, that'll work, too.
Provided by Dawn Perry
Categories cakes, dessert
Time 1h15m
Yield 1 (9-inch) square or round cake
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
- Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.
BUTTERMILK FRUITCAKE
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Combine apricots, prunes and pecans in small bowl. Pour Cognac over. Cover mixture and let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with parchment. Butter parchment. Combine flour, baking powder and baking soda in medium bowl. Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Mix in fruit with soaking liquid.
- Transfer batter to prepared pan. Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.) Sprinkle with powdered sugar.
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