Best Berry Creme Fraiche Cake Recipes

BERRY BUTTERMILK CAKE WITH VANILLA CREME FRAICHE

Steps:

• Make the crumb topping: Mix the flour, brown sugar, and salt in a medium bowl, cut the butter into chunks and add to the dry mixture. Rub the flour and butter between your fingers until the mixture just comes together and has a nice crumbly texture. Make the cake: Rinse the berries well, then spread on paper towels to air dry for at least 15 minutes. Position a rack in the center of the oven and heat the oven to 350F. Generously butter and flour a 12 cup bundt pan. In a medium bowl, mix the flour, baking powder, baking soda, and salt.
• In a stand mixer fitted with a paddle attachment (or in a large bowl, using a handheld mixer), whip the butter and sugar together on medium high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well for 15 seconds after each addition. Scrape the bowl, add the vanilla, and continue whipping until the mixture is light and fluffy, 1-2 minutes. On low speed, add the dry ingredients one third at a time, alternating with the buttermilk 1/2 cup at a time. After the last addition of buttermilk, scrape the bowl, increase the speed to medium, and beat for about 15 seconds to mix the batter fully.
• Transfer the berries to a medium bowl and toss gently with 2 teaspoons flour. Gently fold the berries into the cake batter with a rubber spatula. Scrape the batter into the prepared pan with the rubber spatula, level the batter, and sprinkle with the crumb topping. Bake until a toothpick comes out clean when inserted in the middle of the cake, 45-55 minutes. Let the cake rest for 10 minutes, then turn it out onto a rack. Flip the cake over so that the crumb topping is upright. Let cool completely and wrap tightly. Store at room temperature overnight before slicing.
• Make the creme fraiche serve: In the bowl of a stand mixer fitted with a whisk attachment or with a handheld mixer, whip the ingredients until soft peaks form, about 2 minutes. Cover and refrigerate until needed. Slice the cake and serve each slice with a dollop of the creme fraiche.

BERRY CREME FRAICHE CAKE

Steps:

• Preheat the oven to 350*F.
• Grease the bottom and sides of two 9 inch cake pans.
• Line the bottoms with parchment paper.
• In a medium bowl, sift together the flour, soda,salt and baking powder.
• Beat the butter with the sugar until light.
• Add the eggs, one at a time, beating well after each addition.
• Stir together the buttermilk and the vanilla.
• On low speed, add half the buttermilk and mix until incorporated well.
• Add half the dry ingredients.
• Mix well and then repeat until all dry and wet ingredients are mixed in well.
• Stir in the poppy seeds.
• Divide the cake batter between the two pans.
• Evenly spread it in pans and bake on the middle rack of the oven until a skewer comes out clean, about 15 to 20 minutes.
• Cool the cakes in their pans for 10 minutes, then turn out and cool completely.
• The cake layers can be made up to 2 days in advance; wrap well and store at room temperature.
• To make the filling; cook the blueberries and 1/4 cup sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved and the berries have popped open and become juicey, about 5 minutes.
• Let cool to room temperature.
• Whip together the creme fraich, cream and remaining 2 TBS sugar until stiff enough to hold it's shape but is still smooth.
• To assemble the cake, cut the cake layers in half horizontally using a serrated knife, making a total of 4 layers.
• Place a cake layer on a serving plate.
• Spread one quarter of the creme fraich filling on top of the cake.
• Top with one quarter of the blueberry sauce and then one quarter of the raspberries.
• Place a second cake layer on top and spread creme fraich, blueberry sauce, and raspberries on top as you did with the first layer.
• Repeat with the third and fourth layers, ending with berries on the top of the cake.
• If not serving within an hour, refrigerate the cake.
• Once removed from the refrigerator, let sit at room temperature for 15 minutes before serving for optimal flavour.