I have been enjoying my time as a "stay at home mom." Sometimes it has it's perks. I sometimes sleep in (when Elena lets me), lounge in my pajamas most of the day (while cleaning the house/feeding/entertaining Elena), and on my downtime mindlessly watch Netflix marathons of "How I Met Your Mother." I'm trying to enjoy it all now before we have to baby proof the house because Elena has been flipping over like crazy these past couple of days. We are afraid that she will be crawling in a couple of weeks and I'll be chasing her everywhere around on our tile floors.
We will be celebrating my sister's birthday this weekend. I wanted to bake up something sweet for her and the upcoming Dessert Swap came at perfect timing. This dessert was easy to prepare and the original recipe had raspberries in it. I took Smitten Kitchen's advice and substituted the raspberries for other berries that I had available. Plus, I'm a sucker for the triple berry combination of raspberry, blackberry, and blueberry, too.
Simple comfort food dessert.
Triple Berry Buttermilk Cake
Adapted from Tales from a Mad Men Kitchen as seen on Smitten Kitchen
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1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup granulated sugar
1 1/2 tablespoons raw turbinado sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk
1 cup mixed berries (raspberries, blueberries and blackberries)
Preheat oven to 400 degrees. Make sure oven rack is in the middle. Butter and flour a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In the bowl of the stand mixer, cream together the butter and 2/3 cup sugar on medium-high speed until light and fluffy. Add in the vanilla extract and lemon zest. Add egg and mix to combine.
Slowly combine the dry ingredients with the wet ingredients in three batches on low speed. Spoon batter into cake pan, smoothing top. Scatter mixed berries evenly over top and sprinkle with raw sugar.
Bake cake for 20 to 25 minutes until golden and a toothpick inserted into center comes out clean. Cool in pan for 10 minutes, then turn out on cooling rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Yield: 8 servings
Review: Simply scrumptious!
Cooking Tip: Did you know that you can make your own buttermilk? Simply add a teaspoon of lemon juice or vinegar to a cup of milk. Wait 10 minutes and instant tangy buttermilk. I have the powdered buttermilk in the fridge as back up just in case we are out of milk.
Here's a recent family picture of us from a wedding that we attended last weekend. I made sure to get the three of us together since it's not everyday that you get to dress up! Elena is always squirming around whenever we take a family picture together. Congrats to our friends Marlon & Viry!!