I have a crush on a cake. Actually, it may be a bit deeper than that. A crush is an intense and usually passing infatuation. This glorious cake has only been on my radar since June, but our relationship could be far more than a summertime fling.
What is the cake that I speak so highly of? Well, like many relationships, let me say this. It’s complicated. Okay, it’s not that complicated. This is cake not number theory. But I have been told that I can be rather dramatic.
The cake was originally called Raspberry Buttermilk Cake on Gourmet’s website. I adapted it and changed the name to Copycat Cake. That’s not the best of names, but it made sense when I made it for the first time.
You can read about our courtship here on my Flickr page. I had purchased four pints of blueberries and was trying not to bake anything. Sometimes I have to restrain myself from baking. It seemed that everywhere I looked, mouthwatering pictures of blueberry muffins appeared, and then a blueberry cake, which was the adapted version of the Raspberry Buttermilk Cake. I broke down and copied everyone else by baking with my blueberries.
This cake is quick, easy to make, and pretty in a very simple way. It’s not a whoop-de-do kind of cake. With no frosting and just a single layer. But the taste is extreme. I must have made this cake close to ten times already.
Now the “complicated” part about this cake is that I don’t think I’ve made it the same way twice. I’ve used coconut milk instead of vanilla rice milk. Substituted whole-wheat flour for some of the all-purpose flour. I’ve used cherries once and raspberries a couple of times. This is one adaptable cake! Both the cherries and blueberries were extremely tasty, but I like it with raspberries the best. The tanginess of the raspberries really pops against the sweetness of the cake. I’ll probably try it with strawberries and blackberries eventually. And any other berry that I can get my hands on!
Since the berries change all the time and I’ve never used buttermilk, the original name doesn’t seem to fit. So, I’m going to stick with Copycat Cake for now. If you have any ideas for a better name, I’m open to suggestions. Here’s my version of this recipe below. I hope you try it. Enjoy!
(adapted from Gourmet’s Raspberry Buttermilk Cake}
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup Smart Balance
2/3 cup sugar
1/2 tsp. vanilla extract
1/2 cup vanilla rice milk
1 cup berries (set aside)
In a medium mixing bowl, combine all ingredients well. Pour batter into a round cake pan that has been greased and floured. Place berries over the top of the batter. Bake at 400 degrees for 30 minutes. Let cool, then serve.
Thanks, Lisa! I rarely bake, but I may try this when I get home from Florida.
Ok, friends.... when you get a moment, follow the link to Lisa's blog and read about AND see her great creations!