Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche

Berry Buttermilk Cake with Vanilla-Scented Crème Fraîche
Photo by Ben Fink


  • 3 large eggs
  • 2 oz. (¼ cup) unsalted butter, chilled
  • ¼ tsp. kosher salt
  • 2-¼ oz. (½ cup) unbleached all-purpose flour
  • 2 cups fresh blueberries, raspberries, or a mix
  • 1 lb. (2 cups) crème fraîche
  • 1 tsp. baking soda
  • + 10 more ingredients
    • 4 tsp. baking powder
    • 1-½ cups buttermilk
    • ¾ tsp. kosher salt
    • 1 Tbs. granulated sugar
    • 1 tsp. pure vanilla extract
    • 13-½ oz. (3 cups) unbleached all-purpose flour; more for the pan and for the berries
    • 1-½ cups granulated sugar
    • 2 tsp. pure vanilla extract
    • 1/3 cup firmly packed light brown sugar
    • 6 oz. (¾ cup) unsalted butter, softened at room temperature; more for the pan

Mix the flour, brown sugar, and salt in a medium bowl. Cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. (This topping can be made ahead and stored, tightly covered, in the ref...

View full recipe at Fine Cooking


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