Roasted Strawberry Buttermilk Cake
Just the other week I wrote about adulting & how great it feels when you actually take control of your grown up life & do it right. Well friends, let me tell you, I have been adulting all over the place lately. You know when you have a kind of vague (& usually impossible) idea of what you want your future life to look like? Mine goes like this: people come to visit & I’m in the kitchen cooking up a storm (obviously). There’s fresh pasta haphazardly adorning the chairs & pot racks, & there is always always a fresh cake or batch of cookies just being pulled out of the oven. All while looking stylish in that perfectly disheveled it’s-no-big-deal-I-do-this-everyday kind of way. You know?
I get closer to that dream everyday – the other day I discovered that I actually love making pasta! & I don’t mean to toot my own horn or anything, but it was probably the best pasta I’ve had in ages. My future adulting dream doesn’t seem all that far away after all! Except maybe the bit about being stylish, but I see a cute apron in my future that could definitely help out. We can do this. (All of this rambling is coming to a point, I swear.) This cake, a plain ole simple buttermilk cake, is the cake that will undoubtedly be pulled out of my oven many times as I try to pull off that effortless chic.
The cake is one of those satisfying cakes that comes together real easily; you mix everything together, pour the whole thing into a skillet, & then when it comes out of the oven you cover it with roasted strawberries, cut it into generous slices while the coffee brews & that’s it. Added bonus: it’s amazingly light (thanks buttermilk) & so damn good, not too sweet, but still crumbly & flavorsome. This is the second time this cake has graced my kitchen, the first time it was lathered with a pecan caramel topping for a bit of a seasonal difference. Effortless chic at it’s best.
Makes one 8-inch cake | Adapted from Joy the Baker
Ingredients for Buttermilk Cake
- 1 ½ cups plain flour
- ¾ teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 6 tablespoons salted butter
- 1 cup caster sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 1 cup roasted strawberries.
- Preheat the oven to 190C & grease & flour the base & sides of an 8-inch cast-iron skillet (or a cake pan). Set aside.
- In a medium bowl, whisk together the flour, baking powder & bicarb. Set aside.
- In a large bowl, beat together the butter & sugar until lighter in colour & fluffy. Beat in the egg & the egg yolk, mixing well between each addition. Finally, beat in the vanilla extract.
- Add half of the flour mixture & beat on low until just combined. Add the buttermilk & beat again until just combined. Finally, add in the remaining flour & beat until just combined. Use a spatula to finish mixing altogether gently.
- Spoon the batter into the prepared skillet & evenly spread out the top. Bake in the preheated oven for 30 minutes, or until golden brown all over & a skewer inserted into the centre comes out clean.
- When the cake is cooling down, top with roasted strawberries.