The Magnolia Bakery is in New York and has been a favorite cupcake hangout since 1996. People line up down the block to get a taste of Allysa Torey’s baking.
My daughter first made this cake a few months ago when she had a hankering for something sweet. She did it all herself just like the book said. In Allysa’s book the cake was two tiered with whip cream and nectarine slices in the middle and top layers.
We absolutely loved the cake it was lightly sweet and tender. The addition of fruit and cream was perfect.
However, for our purposes the two tier was a little much and hard to cut into. So the next time I made it I served it almost like a shortcake I sliced one layer and covered each slice with fresh whipped vanilla cream and berries. So easy and simple. You can freeze the other layer if you'd like.
I have three of Magnolia Bakery’s books but my all time favorite is the one titled “at home with Magnolia”. I want to live inside that book. Her style is exactly what I love. The old chairs at her dining table all mismatched with chips in the paint. Vintage fabrics and dishes adorn her table. Oh and fresh roses in beautiful milk glass vases.
Some of the favorite things I have made from that book are the crostini with goat cheese, beefsteak tomatoes, and red onion, vegetable tacos, chicken with mustard-shallot cream sauce.
So today I will share this delicious recipe with you. Let me know if you make it and if you like it as much as we did. On this day share something with someone. Food is a great way to bring people together on this day and everyday.
Buttermilk Cake with Berries and Vanilla Cream
adapted from "at home with magnolia"
2 cups cake flour (not-self rising)
1 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
1 1/3 cups buttermilk
1 tsp vanilla
4 lg egg whites, room temperature
1 1/2 cups heavy cream
2 Tbsps powdered sugar
2 tsps vanilla
Preheat oven to 350 degrees F. Grease and lightly flour two 9x2 inch cake pans lined with waxed paper on the bottom.
In a small bowl sift the dry ingredients together. Set aside.
In a large bowl, on medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the dry ingredients in three parts, alternating with the buttermilk and vanilla, always beginning and ending with the flour mixture. With each addition, beat until the ingredients are combined do not over beat.
In a separate bowl, beat the egg whites on high speed until soft beaks form. Gently fold into batter. Divide the batter between the prepared pans and bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.
Let the cake cool in the pans for 1 hour. Remove from pans and cool completely on a wire rack.
In a large bowl, whip the heavy cream with the sugar and vanilla until stiff peaks form.
When cake is cooled. Cut into wedges and serve with assorted fresh berries and vanilla cream.