Thursday, September 29, 2016

Baker's Corner: Cherry Buttermilk Cake

I made this cake for my in-laws who were in town last month. I was looking for a simple tea-time cake recipe that incorporated fruit and wasn't too sweet.

The original recipe calls for fresh raspberries but unluckily, I didn't get any at the nearby grocery store. I however, did spot a box of fresh US cherries that was on sale at an unprecedented low price. Normally cherries are pretty expensive in Singapore so I scooped them up immediately.

This is one of the easiest cakes y'all will ever bake you guys. I didn't even incorporate the step-by-step photos coz I didn't think it was necessary....a child could pull it off! Moreover, it is likely that you will have most of the ingredients at home. This cake is a great canvas for any kind of berry - strawberries, raspberries, blueberries, blackberries or cherries. And what's even better is that you don't need to buy store-bought buttermilk. Making your own is a cinch (refer notes at the end). 

Keep in mind that this cake isn't very sweet since I modified the recipe to ensure it turned out that way. If you prefer your cakes on the sweeter side, you can dust the cake with icing sugar after the cake has cooled down or even go a step further and serve it with vanilla bean or a berry-flavoured ice-cream.

Easy-peasy and tastes good. I hope you don't need any more convincing to try it out! 

Cherry Buttermilk Cake

Preparation time: 20 min
Baking time: 25-30 min
Makes: One 8-inch cake; Serves: 6-8 people
Recipe category: Dessert/Cake
Recipe level: Easy
Recipe source: Adapted from here


1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/4 tsp cinnamon powder
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest, Optional
1 large (57 grams) egg
1 cup (236 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh cherries, pitted and halved

Icing sugar for dusting, Optional


1. Preheat oven to 400°F (204 deg C) with rack in middle. Butter and flour an 8-inch round cake pan. I used a springform pan.

2. Whisk together flour, baking powder, baking soda, cinnamon powder and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

3. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon the batter into the prepared cake pan. Scatter cherries evenly over top and sprinkle with remaining 1 1/2 tablespoons of sugar.

4. Bake until cake is golden and a wooden pick inserted into center comes out clean, approximately 25 to 30 minutes. Cool in pan for 10 minutes, then turn out onto a rack and cool further. Invert onto a plate or cake stand.

5. Dust with icing sugar, cut into wedges and serve!

  • You can use fresh raspberries, blueberries, blackberries instead of cherries
  • To make buttermilk at home, add one tablespoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes


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