Picture this — it’s 4 PM, and you’ve been too busy cleaning up the toddler’s mess to think about a dessert for your family dinner party at 5 PM. I’ve got just the thing: Almond Berry Buttermilk Cake.
It’s your new go-to cake. Whip it up in less than 30 minutes from start to finish, using ingredients you already have in your kitchen. Your guests will keep coming back for more, even your hard-to-please mother-in-law.
Buttermilk makes it super moist, but the fluffy texture keeps this cake feeling light. Bursting with warm berries and a hint of almond, top each slice with a scoop of vanilla ice cream for a refreshing summer treat.
Not only does it come together quickly, but the base recipe can also be adjusted to accommodate whatever fruit you have on hand. Try cranberries around Christmas, or a sprinkle of cinnamon in the fall.
Baker’s Tip: If you don’t have buttermilk on hand, feel free to substitute with almond milk, soy milk, or whole milk, but add a 1/2 tablespoon of lemon juice and allow to sit until it curdles — about 10 minutes.
Almond Berry Buttermilk Cake
Makes: 1 9-inch cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick salted butter, softened
2/3 cup sugar (plus 2-3 tablespoons for sprinkling)
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
1/2 cup shaken buttermilk
1 cup mixed berries (raspberries, blackberries, blueberries, etc.)
1/4 cup slivered almonds
1. Preheat oven to 400 F. Grease a 9-inch cake pan.
2. In a medium bowl, whisk together the flour, baking power and soda, and salt. Set aside.
3. In the bowl of an electric mixer, beat butter and 2/3 cup sugar until light and fluffy on medium high, about 2 minutes. Beat in vanilla and almond extracts, then egg.
4. Adjust mixer to low. Add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix just until combined. Do not overmix.
5. Pour mixture into prepared pan. Sprinkle berries and remaining sugar evenly over the cake mixture. Bake for 12 minutes. Rotate in the oven and sprinkle almonds over the top. Bake for another 12 minutes (or until a toothpick comes out clean).
6. Allow to cool and serve with a dollop of crème fraîche, scoop of ice cream, or a few fresh berries.