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Cake-Buttermilk Cake with Creme Fraiche




Source of Recipe


rc-ann ring


Recipe Introduction


Serve this cake warm out of the oven with the creme fraiche, then top with seasonal berries or fruit. You can also toast and grind some nuts to sprinkle on top--and even shred chocolate on top of that!



List of Ingredients






List of Ingredients
Creme Fraiche
2 cups heavy cream
2 tablespoons sour cream
1/2 cup confectioners' sugar

Buttermilk Cake
2 cups unsalted butter
2 1/2 cups sugar
6 eggs
3 1/2 cups flour
1 cup buttermilk
1 teaspoon pure vanilla extract
Zest of 1 lemon
1/3 cup orange liqueur

Garnish
2 pints raspberries
2 pints blackberries or marionberries
1/2 cup confectioners' sugar







Recipe



For the creme fraiche, in a small bowl combine cream and sour cream; mix well. Cover and let sit at room temperature overnight. Refrigerate. When cold, whisk in confectioners' sugar.

For the cake, preheat oven to 350 degrees. Dice butter and place in a mixer bowl or food processor. Add sugar and mix until the mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add flour, a third at a time, mixing after each addition. Add buttermilk, vanilla, and zest, and mix. Pour batter into a well-greased and floured bundt pan. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with orange liqueur. Let cool.

To serve, slice cake and drizzle with creme fraiche, then distribute berries over the slices and dust with confectioners' sugar. The cake is best eaten warm.

Serves 12