Instead of fresh berries, I used my roasted balsamic strawberries. Buttermilk is notoriously tangy so I thought that it would pair well with the tangy-sweet roasted berries. Light and fluffy cake with a little crunch from extra sugar sprinkled on top, it is the perfect pick-me-up bite at the end of the day.
So, what are your favorite ways to use buttermilk?
Roasted Balsamic Strawberry Buttermilk Cake
1 cup of AP unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, room temperature
2/3 cups sugar + 1 tablespoon sugar, divided
1/2 teaspoon vanilla extract
1 egg, room temperature
1/2 cup buttermilk, well-shakend
1 cup of roasted balsamic strawberries
First, preheat the oven to 400 F and butter and flour a 9 inch cake pan. Start by whisking together the dry ingredients: flour, baking powder, baking soda, and salt. Cream the butter with 2/3 cups of sugar for about 2 minutes, until lighter in color.
Next, add the vanilla and egg yolk until combined. To finish the batter, add 1/3 of the dry ingredients, 1/4 cup of buttermilk, 1/3 of the dry ingredients, 1/4 cup of buttermilk, and the final 1/3 of the dry ingredients. To mix, I just used a spatula instead of my electric mixer to ensure a light batter.
I poured the finished batter into the greased pan and topped with the cup of roasted strawberries. Finally, 1 tablespoon of sugar was sprinkled over the top to create a lovely crisp top.
Bake for 30 minutes at 400 F. Let cool for 10 minutes in the pan. Serve and enjoy!