Had lots of buttermilk left over from my matcha pancakes the other day and I was left with several options: 1) Dump them and contribute to food wastage 2) Leave them in the fridge and let them expire (similar to point 1) 3) Make more buttermilk pancakes (I’d end up with too many) or 4) Bake something different!
No prizes for guessing what I did! :P
Buttermilk Cake with Berries (Adapted from Epicurious)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 113g unsalted butter, softened
- 3/4 cup brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 cup well-shaken reduced-fat buttermilk
- A punnet of strawberries (or any berries that you like!)
- Preheat oven to 200°C and grease a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda and salt.
- Beat butter and sugar with electric mixer at medium-high speed until mixture turns pale and fluffy.
- Add vanilla and egg into mixture and beat well.
- Mix in dry ingredients and buttermilk at low speed, alternating between the two in separate batches. Begin and end with the flour mixture and mix until just combined.
- Pour batter into prepared cake pan and smoothen the top.
- Add your berries and sprinkle with some sugar on top.
- Bake for about 45-55 minutes, or until the cake is golden.
The result was a moist and fluffy cake that resembled Chinese steamed egg cake (鸡蛋糕), and the berries complemented the cake well. I doubled the amount of ingredients from the original recipe to use up more buttermilk and hence my cake was rather thick (I also needed twice as much baking time). If you want a thinner cake, feel free to half the ingredients!