This was the best baked fresh berry dessert I’ve ever tasted. And if you aren’t sold yet, then let me just say that there are four kinds of sugar in this recipe. Four! And WOW do they work well together. I would have reached for the whipped cream if I’d needed it, but the cake is so moist, literally nothing else is needed.
Mine didn’t turn out as level as the recipe’s author. Can’t say for sure, but I might have either overmixed when I folded in the flour mixture or inserted too many toothpicks to check if it was done.
I always think recipes that call for buttermilk taste better with actual buttermilk, but I didn’t have any on hand, so I soured some milk with lemon juice, and I can’t believe I’m saying this, but it was still phenomenal.
The one downside is how long the cake takes to cool, so prop it up on a cooling rack if you need it cooled sooner or make it the night before, because this is one of those recipes that holds up really well on the counter. It was just as good on day three.
David Leite
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