Spring desserts don't get simpler or more delicious than this strawberry vanilla bean buttermilk cake.
Yield: 1 9-inch cake
Ingredients
1½ cups all purpose flour
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
6 tbsp unsalted butter, room temperature
1 cup plus 2 tbsp sugar, divided
1 large egg
½ cup buttermilk
1 tbsp vanilla bean paste
1 lb fresh strawberries, hulled and halved
Instructions
Preheat the oven to 350. Grease a 9-inch springform pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 cup of the sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl and add in the egg, buttermilk, and vanilla bean paste. Mix until combined, about 1 minute.
Turn the mixer down to low speed and slowly add in the flour mixture. Mix until combined and smooth, 1-2 minutes.
Pour the batter into the prepared cake pan. Arrange the strawberries facedown over the cake. Sprinkle with the remaining 2 tbsp of sugar.
Bake for 10 minutes. Reduce the oven temperature to 325F. Bake until golden and firm, about 45-60 minutes. Let cool before serving.