once round the kitchen, salted buttermilk(ish) cake

Whipped up this bad boy on Sunday.

blueberry banana salted buttermilk cake

Hands down this has got to be one of my all time favourite weekend cakes.  It’s super easy to make with ingredients on hand. Very forgiving with substitutions, and tastes great as a quick bite with coffee or tea.

Just try not to get too comfortable with this recipe tossing ingredients in left and right or you may make the same horrible mistake I did.

whoops!  1 tbsp does not equal 1 tsp…..especially when it comes to salt…blech!

Don’t feel like you have to go with the banana blueberry combo, that’s just what I had at the time.  Any kind of berry will do.  I’ve had some great success in the past with those HUGE blackberries partially squished between my fingers before dropped on…

I bet apples would be amazing as well if you also put some cinnamon in the sugar mix on top.
Go nuts, literally!

Salted Blueberry and Banana Buttermilk-ish Cake

  • 2 1/2 cups pastry flour (or any type of flour you have left in your stash)
  • 1 tablespoon baking powder
  • 1/2 cup sugar (or brown sugar, again, any sugar will do)
  • 1/2 teaspoon salt
  • 2 eggs (this I didn’t have so I substituted 2 over ripe bananas I had stashed in the freezer, defrosted in the microwave.  not sure if your egg is a binder or a leaving agent read more here)
  • 1 cup buttermilk (again, didn’t have that either.  no worries loads of substitutes here)
  • 1/4 cup butter, melted and cooled a bit
  • zest of 1 lemon (I’d skip this if you are using bananas, and plop in a cap full of  vanilla instead)
  • 1 and a half cup of blueberries (mine were frozen this time)
  • 3 tablespoons large grain raw sugar
  • 1 teaspoon large grain salt  (don’t misread this cause you are too busy getting your groove on just happily working away or you will be sorry)

Preheat oven to 400F degrees, racks in the middle. Grease and flour one 11-inch tart/quiche pan.

Combine the dry ingredients in a large bowl. In a separate bowl whisk together the eggs (bananas) and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the wet ingredients into the dry mixture and stir until just combined – over mixing makes bricks!

Spoon the batter into the prepared pan, it’s going to be super thick and you will have to lightly push it out toward the edges. Now drop the berries across top.  More is more here as the cake mixture will rise up around the berries.  Trust me, you can never have too many berries!  Sprinkle with the large grain sugar and then the salt (1tsp!!!). Bake for about 20 minutes (or a toothpick in the centre comes out clean), and a touch golden on top.

Now get the tea on to boil and have a warm slice with a bit of butter, mmmmmmm

Let me know if you invent some new combos that work will in this recipe, I’d love to hear about it. 
Lavender, honey and cardamon anyone….

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One thought on “once round the kitchen, salted buttermilk(ish) cake

  1. […] and packed with flavour 1 small clove garlic 1/2 teaspoon sea salt 1/2 cup / 120 ml buttermilk (no buttermilk no worries!) 1/8 cup / 30 ml good-quality white wine vinegar (this time I substituted a crispy sharp white wine) […]

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