Buttermilk Cake with Mixed Berries (Bobby Flay)
I'm a big fan of the Food Network Channel. I can watch the channel on TV whole day whenever I have the chance. There are a variety of cooking shows hosted by different celebrity chefs. The boyish-looking Irish American celebrity chef, Iron Chef Bobby Flay is one of them.
And..... *drum rolls* this month's Cook Like A Star blog hop features Bobby Flay!
By the way, my sister's birthday is in November. I tell her to choose a cake that she wants and I'll bake for her. She chooses this buttermilk cake that I baked last month. So... I try my luck looking up Bobby Flay's website for a similar recipe. He has it!!! *doing cartwheels*
Here it is! Recipe from bobbyflay.com.
(Makes one 9-inch thin round cake or one 8x8-inch thin square cake)
Note: My modifications in orange.
1 cup all-purpose flour
1/2 teaspoon baking powder (I use 1 teaspoon)
1/2 teaspoon baking soda (omitted)
1/4 teaspoon salt
1 stick (about 110g) unsalted butter, softened
1/2 cup plus 1 & 1/2 tablespoons vanilla sugar,* divided (I use demerara sugar)
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh berries (I use fresh blueberries and strawberries)
1. Preheat oven to 190°C with a rack in the middle. Line an 8x8-inch square pan with baking paper.
2. In a mixing bowl, whisk together flour, baking powder, and salt.
3. In a stand mixer, beat butter and 1/2 cup demerara sugar at medium-high speed until pale and fluffy, about 2-3 minutes, then beat in vanilla. Add egg and beat well.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Transfer the batter into the prepared pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 & 1/2 tablespoons demerara sugar.
6. Bake until cake is lightly golden and a wooden pick inserted into center comes out clean, about 25 to 30 minutes.
Note on Bobby Flay’s website: This cake has a super tender crumb so sometimes there will be moist crumbs on the pick (even when it's fully baked) but that's okay; I still take out the cake. It will continue to cook as it cools.
7. Cool in pan for at least 30 minutes, then turn out onto a cooling rack and allow to cool fully.
|Fresh berries and demerara sugar. Such pretty sight!|
|Lovely light golden top.|
|Let it cool completely before cutting.|
|Berryliciously moist and aesthetically pleasing!|
My sister loves it! She says, "Bake another one next time."
This recipe is definitely a keeper. To be more adventurous, when I can get my hands on some fresh blackberries and raspberries, I'll bake this cake again! :)
I'm linking this post to Cook like a Star (Bobby Flay) organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out, and Grace from Life can be simple.