Buttermilk Cake gluten free
- 1 1/2 Cups GF Flour Blend
- 3/4 tsp. Baking Powder
- 3/4 tsp. Baking Soda
- 6 Tbs. Butter (Softened)
- 1/2 Cup Granulated Sugar
- 1/2 Cup Turbinado sugar (Plus more for Sprinkling (I used Sugar in the Raw))
- 1 tsp. Vanilla
- 1 1/2 Cups Strawberries (Use the smallest strawberries you can find, or cut larger ones into halves)
- 3/4 Cup Buttermilk
- 3/4 tsp. Salt
- 2 Eggs
Adapted from helloglutenfree.com
Preheat oven to 400F. Grease and flour a 9-inch spring-form pan. Combine flour with baking powder, baking soda and salt. Beat Butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, and beat until just blended. Spoon batter into prepared pan.
Top with strawberries and sprinkle with extra turbinado sugar. Bake 30-40 minutes or until pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and invert onto a serving plate.