Berry Buttermilk Cake With Vanilla Creme Fraiche Recipes

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.

Steps:

• Heat oven to 350 degrees. Brush a 9-inch baking dish or pan (square or round is OK) with oil and line with parchment paper. In a medium bowl, whisk together 1/2 cup oil, buttermilk, eggs, vanilla and 1 cup sugar. In a separate medium bowl, whisk 1 1/2 cups flour, the baking powder, baking soda and salt to combine. Whisk wet ingredients into dry until just combined. (Some small lumps are fine.) Toss berries on a plate with remaining 1 tablespoon flour. Fold into batter and transfer to the prepared baking dish.
• Sprinkle evenly with remaining 2 tablespoons sugar. Bake until golden and a toothpick inserted in the middle comes out clean, 53 to 58 minutes. Let cool slightly before serving. Cake will keep, loosely wrapped at room temperature, for about 4 days.

Steps:

• Preheat the oven to 350*F.
• Grease the bottom and sides of two 9 inch cake pans.
• Line the bottoms with parchment paper.
• In a medium bowl, sift together the flour, soda,salt and baking powder.
• Beat the butter with the sugar until light.
• Add the eggs, one at a time, beating well after each addition.
• Stir together the buttermilk and the vanilla.
• On low speed, add half the buttermilk and mix until incorporated well.
• Add half the dry ingredients.
• Mix well and then repeat until all dry and wet ingredients are mixed in well.
• Stir in the poppy seeds.
• Divide the cake batter between the two pans.
• Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• Let cool to room temperature.
• Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
• To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• Place a cake layer on a serving plate.
• Spread one quarter of the creme fraich filling on top of the cake.
• Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• Repeat with the third and fourth layers, ending with berries on the top of the cake.
• If not serving within an hour, refrigerate the cake.
• Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.

Steps:

• For pear compote:
• Mix sugar, lime juice, and salt in heavy large saucepan. Add pears and toss gently to coat. Cover and cook over medium-low heat until pears are just tender, stirring occasionally, 10 to 12 minutes. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Chill until cold, then cover and keep chilled.
• For buttermilk spice cake:
• Preheat oven to 350°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides; line pan with round of parchment paper. Sift first 9 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until smooth. Beat in eggs 1 at a time, beating to blend between additions. Scrape in seeds from vanilla bean and add lime peel; beat to blend. Beat in flour mixture in 4 additions alternately with buttermilk in 3 additions, scraping down bowl occasionally. Transfer batter to prepared pan.
• Bake cake until beginning to brown on top and tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on cooling rack. DO AHEAD: Cake can be made 1 day ahead. Cover and let stand at room temperature.
• Cut around pan sides to loosen cake. Turn cake out onto rack; peel off parchment and turn right side up onto platter. Sift powdered sugar over. Cut into wedges. Serve with pear compote and dollop of crème fraîche.
• A brown, star-shaped seedpod that's available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
• ** Available at most supermarkets and at specialty foods stores.

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.