I have days where I just grab my to-go bag, that red knitwear I worn so many times i lost count, the same place where i get my coffee from. I know that nothing can go wrong with those, especially when I don’t want to be stressed out by tiny little things (not that I have a lot in my mind).
Days like those calls for a simple cake. Foolproof, fast yet comforting. That’s when this cake comes to mind, bookmarked ages ago! from Heather Christo. This is my second time using her recipe and it did not disappoint. The first being a beetroot chocolate cake I baked ages ago. Nobody could tell there was beetroot in it because it was absolutely rich and yums!
After the flip! Hidden gems mmm.
Anyway, this cake is not as straightforward and common/predictable as pound cakes. But not that special either, this cake is just those cakes that hides among the crowd but when you need them, it just appears. Actually, I just had problems with pound cakes previously. The batter curdles every single time! I was afraid this is going to happen again but luckily, the batter was being nice and it turned out well.
Love it! It’s surprisingly light and moist, with the right amount of sweetness. I think I can call this a guiltless cake? Sorry, I don’t do REAL guiltless cakes. If you want a cake, you gotta have the real cake. Full fat.
For this particular recipe, I added mixed berries instead of just raspberries and the buttermilk definitely helped, as usual in making this such a yummy cake. Oh, remember to turn the cake over before serving so you can see those little jewels on the top of the cake! And, the recipe:
Mixed Berries Upside Down Cake,
adapted from Heather Christo
1/2 cup (113g) butter, room temperature
1 cup (225g) castor sugar
1 1/3 cup (150g) flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1 cup mixed berries
1. Preheat the oven to 350 degrees (176C). Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
2. Cream together the stick of butter and sugar until light and fluffy, using a handheld mixer.
3. Add the eggs one at a time, and combine well.
4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients and the buttermilk to the wet, in three alternate additions, starting and ending with the dry ingredients. mix until it is a smooth batter.
5. Gently fold in the mixed berries.
6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees(176C), or until just done.
7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.