Roasted Strawberry Buttermilk Cake
Just the other week I wrote about adulting, and how great it feels when you actually take control of your life. Well, I have been adulting all over the place lately. You know when you have a kind of vague idea of what you want your future life to look like? Mine looks like this: people come to visit, and I’m in the kitchen cooking up a storm. There’s fresh pasta hanging out to dry, and there’s a fresh buttermilk cake being pulled out of the oven. All while looking stylish in that perfectly disheveled-yet-boho-chic kind of way. You know?
I get closer to that dream everyday; the other day I discovered that I love making pasta! And, I don’t mean to toot my own horn or anything, but it was delicious. My future adulting dream doesn’t seem all that far away after all! Except perhaps the bit about being stylish, but a cute apron could definitely fix that. We can do this. This cake, a plain ole buttermilk cake, is one that will undoubtedly be pulled from my oven many times as I try to pull off that effortless chic.
This is one of those satisfying cakes that comes together quite easily. You mix everything together, pour into a skillet, & cover it with roasted strawberries when it comes out. Cut it into generous slices, and serve with a big cup of coffee. Thanks to the buttermilk, it’s amazingly light, not too sweet, but still crumbly & flavorsome. Here, I’ve topped the cake with roasted strawberries, but in the past I’ve lathered with pecan caramel for a little seasonal difference. It’s truly effortless chic at it’s best, one to keep up your sleeve for sure.
Roasted Strawberry Buttermilk Cake
A simple buttermilk cake, topped with roasted juicy strawberries.
Yield: 8 inch cake
Author: Vicki
INGREDIENTS
1 1/2 cups plain flour
3/4 tsp baking powder
1/4 tsp bicarbonate of soda
6 tbsp salted butter
1 cup caster sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
3/4 cup buttermilk
1 cup roasted strawberries*
DIRECTIONS
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. Serve in generous wedges!
NOTES
I made my own roasted strawberries. They’re so simple!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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