Sometimes, cake is a breakfast food. I fully endorse the “cake for breakfast” mentality. Cake for breakfast can totally make a weekend morning epic. Cake for breakfast can put a spring in your step for the rest of the day.
This cake might actually rock your breakfast world. I should also tell you that this cake can be eaten at all times of the day, not just breakfast. But it’s better for breakfast.
Berry Buttermilk Cake
recipe adapted from Smitten Kitchen
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup sugar
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh berries (frozen, unthawed berries would probably work too, but fresh are better)
- Preheat oven to 400F. Butter and flour an 8-inch square pan (an 8 or 9 inch round pan is fine too).
- Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and 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. Scatter berries evenly over top.
- Bake until cake is golden and a wooden skewer or toothpick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.