Buttermilk Spice Cake with Fresh Berries and Crème Fraiche

Printer-friendly versionPrinter-friendly version


1 cup plus 1 tablespoon unbleached white flour
¼ cup corn or potato starch
½ teaspoon sea salt
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon each ground allspice, black pepper, star anise and ginger
½ cup unsalted butter at room temperature
¾ cup cane sugar
2 large eggs
1 teaspoon vanilla
¾ cup buttermilk
Strawberries, blueberries or raspberries
Crème Fraiche


Preheat oven to 350 degrees.

  • Butter and flour a 9 inch cake pan.
  • Sift the flour, starch salt, leavenings and spices together into a medium bowl.
  • Beat the butter in a large bowl until fluffy.  Gradually add the sugar, beating until smooth.
  • Beat in the eggs one at a time.  Add the vanilla and continue to beat until the mixture is creamy.
  • Add the flour mixture in four additions alternately with the buttermilk in three additions.  Scrape down the bowl occasionally.
  • Transfer the batter to the prepared pan.
  • Bake for 30 minutes or until a tester inserted into the center comes out clean.
  • Cool the cake in the pan on a cooling rack.
  • Cut around the pan sides.  Turn the cake out onto the rack and turn right side up onto a platter.  Cut into servings, top with berries and a dollop of crème fraiche.


Meal Type: 
Diet Types: