Buttermilk Cake with Fresh Berries

Buttermilk Cake with Fresh Berries | 0 Comments
From Buttermilk Beignets, Aired on Tue 8/30
Chef Jeff Henderson,
Instructions
Buttermilk Cake with Fresh Berries
 
WHAT YOU NEED
1 cup flowing hills unsalted butter, softened
2 cups granulated sugar
2 teaspoons vanilla extract
4 farm fresh eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
1 cups of mixed market berries
 
WHAT TO DO
1. Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. Cream together butter and sugar for about 3 minutes in an electric stand mixer. Add in eggs, one at a time, scraping down the sides and mixing well after each addition. Add vanilla extract.
 
2. Whisk together flour, baking soda, baking powder and salt in a separate bowl. Add flour mixture and buttermilk to mixing bowl. Once mixture is well combined, pour into floured bundt pan. 
 
 
3. Bake for about 60 minutes, or until a toothpick inserted into the middle comes out clean.
 
4. Let cake cool for about 10 minutes. Once cake has cooled, take a chopstick and poke 30-40 holes into the cake. Pour sugar cane buttermilk sauce over the cake and place into the refrigerator overnight. Remove cake from refrigerator and flip it onto a plate. Once the cake is right side up top with mixed berries, slice and serve.
 
Buttermilk and Sugar Cane Sauce 
 
WHAT YOU NEED
1/3 cup butter
¾ cup granulated sugar
3 tablespoons buttermilk
2 teaspoons sugar cane syrup
 
WHAT TO DO
1. In a medium saucepan over medium heat, add butter, sugar, buttermilk and sugar cane. 
 
2. Cook ingredients for 2 to 3 minutes, stirring occasionally. Drizzle sauce over buttermilk cake. Allow cake to set before serving.
 
Ingredients
  • 1 cup flowing hills unsalted butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 farm fresh eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 1 cups of mixed market berries
  • 1/3 cup butter
  • ¾ cup granulated sugar
  • 3 tablespoons buttermilk
  • 2 teaspoons sugar cane syrup

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