The name “buttermilk cakes” doesn’t really do this recipe justice – it’s just a little… plain and boring. These little cakes, while simple, are anything but plain and boring. They are moist and tender, sweet, vanilla cakes. And they are especially delicious topped with a little sweetened whipped cream and some raspberries.
3/4 c. all-purpose flour, sifted
1 ½ tsp. baking powder
2 large eggs
3/4 c. low-fat buttermilk
1/2 tsp. pure vanilla extract
1/4 tsp. almond extract
1/3 c. granulated sugar
4 T. butter, melted and cooled to room temperature
- Heat the oven to 425 F. Grease 8 standard muffin tin cups or 8 mini bundt pan cups.
- In a small bowl, sift the flour together with the baking powder.
- In a large bowl, whisk the eggs until they’re pale yellow.
- Then whisk in the buttermilk, vanilla, sugar, and butter. Batter will look curdled.
- Add the flour mixture, and whisk until the batter is combined and smooth.
- Divide the batter evenly between prepared cups, filling them two-thirds full.
- Bake for 9-11 minutes.
- Invert onto individual small plates.
- Top each cake with whipped cream and berries.
- Serve warm.
adapted from Mouth from the South