Pamela Toman

Tag: buttermilk

Raspberry Buttermilk Cake

An easy, light, thin cake.

Ingredients	Step
	Heat oven to 400 degrees. Butter and flour a 9" round pan (springform is helpful).
1 c. flour 1/2 t. baking powder 1/2 t. baking soda 1/4 t. salt	Whisk together.
1/2 stick butter, ideally softened 2/3 c. white sugar	Beat together until pale and fluffy.
1/2 t. vanilla 1/2 t. lemon zest. (optional)	Add. Mix in.
1 egg	Add. Beat well.
1/2 c. buttermilk	Alternate the dry ingredients with the buttermilk to make a batter. Smooth into prepared cake pan.
1 c. raspberries	Scatter on top. Do not push in.
1.5 T. sugar	Sprinkle on top.
	Bake til golden and a toothpick inserted at center removes cleanly, ~15 minutes.
	Cool 10 minutes in pan. Then turn onto a cooling rack for 10-15 (until warm).

Source: Smitten Kitchen

Thyme Buttermilk Biscuits

Makes four small biscuits.

Ingredients	Step
	Preheat oven to 400 degrees.
1 c. flour 1 t. baking powder 1/8 t. baking soda 1/4 t. salt 1/2 t. thyme, dried	Combine.
3 T. butter, cold	Cut into dry ingredients.
1/3 c. buttermilk	Add. Blend with fork until just combined.
	Knead a few times. Pat into square and cut 4 pieces.
	Bake 10-12 minutes until golden on bottom.

Source: unknown

Strawberry Cake

A dense cake that can hold up to heavy, wet fruit like strawberries or peaches.

Ingredients	Step
	Heat oven to 350 degrees. Put parchment in bottom of 9" cake pan.
1 stick butter, softened 1/3 c. white sugar 1/3 c. brown sugar 1 t. vanilla zest of 1 lemon	Beat together on medium-high, periodically scraping, until light, fluffy and creamy (~5 min). (No joke -- don't skimp on this. It's the secret to the cake.)
2 c/255 g AP flour 2 t. baking powder 1/2 t. salt	Whisk together.
2 eggs	Add eggs one at a time, scraping between each.
3/4 c. buttermilk	Incorporate by halves with flour, just until no large lumps remain.
5 oz. strawberries, sliced into planks 1/4-inch thick	Fold in to batter. Transfer batter and smooth.
5 oz. strawberries, sliced into planks 1/4-inch thick	Scatter the second half of the berries atop cake.
3 T demerara sugar	Sprinkle atop cake.
	Bake until puffed, deeply golden on top, fully baked where strawberries meet cake, and pulling away at sides (~45-50 min).
	Let cool completely, then remove from pan.

Source: NYT / Alison Roman