Busy-Day Cake With Cream and Berries

Busy-Day Cake With Cream and Berries

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  • Prep Time


  • Total Time


  • Servings




  • This Southern classic is simple yet lovely and provides a great landing pad for a pile of ripe berries. Edna Lewis, the late noted Southern chef and author, said that this cake is also great with warm cooked fruit left over from a day of canning.

  • Ingredients

  • ½

    cup butter, at room temperature (1 stick)

  • 1⅓

    cups granulated sugar

  • 3


  • 2

    teaspoons vanilla extract

  • 2

    cups all-purpose flour

  • ¼

    teaspoon coarse salt

  • 2

    teaspoons baking powder

  • ¼

    teaspoon freshly grated nutmeg

  • ½

    cup buttermilk, at room temperature

  • 1

    cup heavy whipping cream

  • 2

    cups fresh berries, any variety


reheat the oven to 375 degrees. Butter and flour a 9-inch springform pan, or butter and flour a non-springform pan lined with a circle of parchment. Set aside. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate, and scraping down the sides after each addition. Add the vanilla. In a separate bowl, sift together the flour, salt, baking powder and nutmeg. Add the flour mixture in three parts, alternating with the buttermilk, starting and ending with flour. Make sure each addition is incorporated before adding next. Don't overmix. Spread the batter in the prepared pan, smoothing the top. Bake until top is golden and tester inserted in center comes out clean, about 40 minutes. While the cake is cooling, beat the cream until soft peaks form (you can add sugar if you want, or leave it unsugared as a counterpoint to the cake and fruit). Serve the cake slices with whipped cream and a generous helping of berries. Adapted from "The Taste of Country Cooking" by Edna Lewis


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