Classic Cake Companion for Coffee or Tea Time
I never stop looking for perfection in a dish. Pound cakes can be sturdy, well-mannered desserts or something with a beverage break. This recipe is perfection in a triangulation of crumb, sweet-tart, and moistness!
This recipe just really nails it; I think it’s the dairy acid that balances and lifts the cake, I really do. Actually, I use Greek style yogurt for the buttermilk with excellent results. I love to top desserts with yogurt as you can see.
Fresh or frozen berries will need 1 TBS of flour to coat and help absorb liquid during baking. If dried fruit, you can skip this.
INGREDIENTS: Buttermilk hack: add 1/2 tsp. rice or white wine vinegar to a half cup of milk.
- oil, neutral – 1/2 cup
- buttermilk – 1/2 cup or yogurt
- eggs – 2 large
- sugar – 1/2 – 3/4 cup [start low then taste batter before adding to pan and adjust]
- vanilla – 1 TBS
- flour – 1-1/2 cups
- baking powder – 1-1/2 tsp
- baking soda – 1/2 tsp
- salt – 1/2 tsp
- berries, fresh or frozen* – 2 cups, if large cut into 1/4-inch pieces
- [Note: if using dried berries use about 3/4 to 1 cup as they are smaller and more concentrated]
INSTRUCTIONS: Baking dish matters! If you use a larger than 81 square inches you will need to adjust the baking time. If using frozen berries, dust them in flour while frozen and add to the batter just before baking.
- In a large bowl combine the oil, buttermilk, eggs, sugar, and vanilla. Whisk to dissolve the sugar
- In a separate bowl combine the flour, baking powder, baking soda, and salt
- Whisk egg mixture into the flour mixture and stir only till just combined
- Preheat oven to 350º
- Coat fresh or frozen berries in a TBS of flour and fold into the batter, if using dried berries skip this step
- Oil or butter a 9 x 9 baking dish then dust with some flour; or use baking spray [use about 80 square inch pan of any shape]
- Bake frozen berry batter for about 50-55 minutes and begin to check for doneness; it should be golden brown and an inserted toothpick comes out dry [if using dried berries begin checking at the 30 minute mark]
- If you have an instant-read thermometer, the internal temperature is 190º F.
- Allow cake to cool for about 15 minutes before running a knife around the edge and flipping it out onto a wire rack
This cake freezes well.
Recipe adapted, original from Dawn Perry, New York Times