Sunday, March 30, 2014

Easy Berry Buttermilk Cake

My sweet tooth was urging me to make dessert today so I looked through my recipes for something new I could make with ingredients I had on hand and that was low-fat-ish. I came across the recipe for Easy Blueberry Buttermilk Cake from Skinny Taste. I didn't have many blueberries left, but I had a lot of raspberries so I decided to try it with raspberries. I added a light dash of almond extract too. It is moist and sweet and I couldn't tell it was low-fat.

Easy Berry Buttermilk Cake

2 3/4 c. cake flour
1 1/2 t. baking soda
1/2 t. salt
1 1/4 c. sugar
4 T. softened unsalted butter
3/4 c. unsweetened applesauce
3/4 c. low fat buttermilk
2 c. blueberries
1 large egg, beaten
2 large egg whites
2 t. vanilla

Preheat oven to 325°. Grease a 13 x 9 inch baking pan with baking spray.

In a large bowl combine flour, baking soda, and salt in a large bowl. Mix well.

Using a hand mixer or stand mixer, in a medium bowl, beat sugar and butter for about 3 minutes. Add egg and egg whites one at a time and beat until combined. Add buttermilk, vanilla and applesauce until incorporated.

Add wet ingredients to the flour mixture and stir until just blended. Gently fold in blueberries.

Place the batter into the prepared cake pan; bake cake until a toothpick comes out clean, about 30-32 minutes. Serve room temperature.

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