I'm rarely dazzled by celebrities, or movie stars, but I am a little star-struck when it comes to my favorite cooks and cookbook authors. I have a major couples crush on Cheryl and Griffith Day, who own the Back In The Day Bakery in Savannah, Georgia.
I just love their easygoing Southern style, and the way they produce such gorgeous cookbooks that make me want to bake every single recipe.
Their beloved bakery is a neighborhood hangout for locals, where you can have a cup of coffee or tea and a delicious made from scratch treat. If I ever make it to Georgia, their bakery is on the top of my list to visit.
But back to this fabulous recipe for Strawberry Buttermilk Cake. I love desserts made with fruit, and I love the wonderful depth of flavor that baking with buttermilk provides. There are both in this recipe, and I just know it's going to become one of my family's favorite cake desserts.
The recipe calls for baking it in a deep dish pie plate but I baked it in a 9-inch round cake pan. I wanted to be able to put it on a cake stand, so this worked out well. If you want to do this, just butter the pan and use a round piece of parchment paper in the pan.
The recipe is from the Day's second book, Made With Love. It's packed with more than 100 recipes and projects that is made for cooks of all levels. I can't wait to get into the kitchen and try some more of their recipes, especially the cakes, pies, and cookies.
Recipe for Strawberry Buttermilk Cake
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Confectioners' sugar for dusting
Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch deep-dish pie pan.
Sift together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl, using a handheld mixer) cream the butter and sugar together on medium high speed for 3-5 minutes, until light and fluffy. Add the eggs, buttermilk, and vanilla and mix until blended, about 1 minute.
With the mixer on low speed, gradually add the flour mixture, mixing until just combined.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in a concentric rings on top of the batter, cut side down.
Bake the cake for 10 minutes, then reduce the temperature to 325 degrees and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.
Before serving, dust the top of the cake with confectioners' sugar. The cake can be stored in the refrigerator for up to 2 days.
-Post by Patricia