Saturday, June 30, 2012
Buttermilk and Berries
Smitten Kitchen can.
While perusing the artful photography and recipes of the latter, I came across a delicious-looking buttermilk cake. Just the thing to make for the tea party I was planning. Light, lemony, sweet, and almost puddingy in the center, it was just delectable. The sweetness of the fruit (almost 2 cups of fresh fruit in the whole thing!!) was fresh and crisp, and the lemon helped ensure the cake itself was never cloying.
I halved the recipe and baked about 50 minutes in a loaf pan (with a little tinfoil hat to prevent over-browning). Just a note about all the butter you see greasing the pan: comments on the recipe said that even nonstick pans, like mine, didn't work well and their cakes fell apart. I was taking NO chances.
The loaf made 12 servings, and, not to brag, but every single one was delicious.