Sometimes a person just wants to bake a cake, no reason needed. Today, that person was me. That cake was this .
At the end of a strange week, one that started with a flight delay, a funeral, and a sick child and ended with my husband and I both coming down with a stomach bug (with me having to drive an hour home by myself while ill), I woke up wanting to bake a cake. Specifically, I wanted to make a buttermilk cake. I had seen those words in an email from Zingerman’s Bakehouse and had become obsessed. I’d never made a buttermilk cake before, but it sounded delicious!
I found this recipe on epicurious and it looked perfect! I had everything! Except buttermilk and raspberries. But I did have milk, vinegar, and strawberries, so problem solved. (For the 1/2 C of buttermilk, I mixed 1/2 T vinegar with 1/2 C milk and let sit for a few minutes).
Okay, actually, the other hard part was getting it out of the pan in one piece. I knew I should’ve used parchment paper instead of just butter and flour. I didn’t take a picture of the whole cake because one edge of it crumbled.
It was so delicious. A nice, light afternoon treat to go with tea. I try not to eat much sugar these days (or baked goods in general), but as far as indulgences go, it wasn’t too rich (and only 259 calories per serving – when cut into sixths). My boys loved it, too. I know I would love it more with zingy raspberries (my very favorite fruit), but it was pretty awesome with strawberries, too. I’ll be making it again, for sure!