There are recipes that we like to refer to as “back pocket” recipes. These are dishes – whether sweet or savory, snack or main course – that we can turn to time and time again. Recipes that are not overly fussy, don’t require every took in your kitchen to execute, contain easy-to-find ingredients and can be dressed up or down.
This cake? Definitely a “back pocket” cake. A basic yellow cake is a must in any cook’s repertoire, and this one delivers. Tender, flavorful and ready to go into the oven in under 30 minutes.
Even better, just a simple dusting of confectioner’s sugar is all the adornment it needs. We love serving it with fresh berries and whipped cream!
Because this cake works with different sized pans, you can double the ingredients and bake two – it freezes beautifully so you’ll always have one on-hand for any dessert emergencies!
Buttermilk Cake with Fresh Berries:
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup buttermilk*
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- confectioner’s sugar, for dusting
- fresh berries and whipped cream, for serving
Pre-heat the oven to 350 degrees. Grease and flour a 9 x 2, springform, 9 x 9 or 8 x 8 baking pan.
Beat the butter and granulated sugar till light and fluffy. Scrape down the sides and add the yolks, vanilla and buttermilk. Beat again and scrape down the sides. Add the remaining ingredients and beat till just incorporated. Scrape down the sides once more.
Pour the batter into your prepared pan and bake till a tester comes out clean, 30 – 40 minutes. Cook the cake for 10 minutes in the pan on a wire rack. Remove cake from pan and let cool on the rack completely.
Dust with confectioner’s sugar and serve with berries and whipped cream.
*No buttermilk? No problem! Put 1 teaspoon of vinegar or lemon juice in a measuring cup. Fill to the 2/3 cup line with milk, stir and let sit for 10 minutes. Proceed with recipe as above.
