Strawberry Buttermilk Cake, as simple as the title states and flavors that are luxurious and moist, and delectable, using the freshness of B.C. strawberries and the passion for baked goods.
- 1 cup (130 g) organic, unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 56 grams coconut oil, melted (or butter, if you prefer)
- 2/3 cup (146 g) plus 1/2 tablespoons brown sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest
- 1 egg
- 1/2 cup (118 ml) buttermilk
- 1 cup fresh strawberries (or any fruit you like)
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan (or use a non-stick pan like I did).
- Whisk together flour, baking powder, baking soda, and salt and set aside.
- In the bowl of a stand mixer, beat coconut oil and 2/3 cup brown sugar at medium-high speed until pale and fluffy, then add in vanilla and lemon zest,
- 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.
- Press strawberries lightly and evenly over top and sprinkle with remaining 1/2 tablespoons brown sugar.
- Bake until cake is golden and a wooden pick inserted into the center comes out clean, about 20 minutes.
- Cool in pan 10 minutes, then turn out onto a rack, invert, and let cool completely.
No buttermilk? Add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
- Serving Size: 8-10 servings