Simple Summer Berry Cake
This is my favorite yellow cake recipe, halved to make in more of a snack cake, and tossed with raspberries. It’s perfect for the summer months when berries are in season.
Ingredients
Instructions
Adjust an oven rack to the middle position. Preheat the oven to 350F [180C]. Butter and flour a 8 or 9 in [20 or 23 cm] springform pan and line the bottom with parchment paper.
In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, buttermilk, sour cream, oil, and vanilla.
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Notes
Make sure to butter your springform pan well – the almond flour can make the cake stick a bit more to the pan.
You can replace the buttermilk and sour cream with a total of 2/3 cup oat milk skyr. I’ve tested and it works very well.
Other berries can be substituted, but note that they will bake up a little different than the raspberries; the raspberries break down more and disperse differently into the batter. When using strawberries I use 5 oz and cut them into small pieces.
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Reviews from the Original Source
Absolutely phenomenal! I added 1/2 teaspoon of cardamom, but otherwise stuck by Sarah's wonderful recipe! Such a good texture and flavor! Thanks so much for your creations, Sarah!
Light, moist, and perfect for summer. Thank you.
I’ve made this twice this week, once with raspberries and exactly as written and once with 5 oz of chopped cherries and Greek yogurt subbed for the sour cream. Both were excellent! Everyone I’ve shared it with agrees that the light cake and sweet fruit are a winning combination.
I found it a little bland. Followed the recipe as written except used blueberries instead of raspberries. I think I would add cinnamon or substitute Fiori de Sicilia for the vanilla next time.
I made this cake for my sister who went to pastry school. Ballsy move! Beautiful cake, great texture and moist.
One issue with the recipe. 35-45 minutes cooking time? Wide variation. And an internal temp of 210? I’ve never taken an internal temp. It ended up around 45 minutes and I used the toothpick test. At that time I took the internal temp and it said 175 degrees! I’ll stick to my toothpick test. It was a huge hit.
I have made this cake twice this week to take to friends. Used raspberries in both. Two cakes in one week and I still haven't had a taste!!! But I got RAVE reviews and both asked for the recipe. Waiting for company to make one for home. Definitely is now my go to cake recipe to take somewhere.
I made this recipe with all-purpose gluten free flour and strawberries. It was a hit! Even my husband loved it! So dense and moist yet didn’t feel heavy and was so flavorful! Perfect with coffee or a glass of cold milk. I will definitely be making this again–next time I’ll try raspberries!
Thanks to the author's very comprehensive description, I was able to completely fix my dilemma after reading this post. I posted my review on the top, which you may read. Thank you so much for your time and consideration.
I had never tried reverse creaming and this seemed like a good time to give it a try. It was perfect. I really didn't think the technique would make the cake any better but it did. More tender, definitely not dense, delicious. Unfortunately I did not have any confectioners sugar but I did sprinkle on the sugar before baking. love that too!! Thank you for the awesome recipe. Will try with different berries but loved the raspberries.
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