BERRY BUTTERMILK CAKE WITH VANILLA CREME FRAICHE

Berry Buttermilk Cake With Vanilla Creme Fraiche image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 20

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Ingredients

FOR THE CRUMB TOPPING
1/2 cup(s) all purpose flour
1/3 cup(s) firnly packed light brown sugar
1/4 teaspoon(s) salt
1/4 cup(s) unsalted butter, chilled
FOR THE CAKE
2 cup(s) fresh blueberries, raspberries, or a mix
3 cup(s) all purpose flour
4 teaspoon(s) baking powder
1 teaspoon(s) baking soda
3/4 teaspoon(s) salt
3/4 cup(s) unsalted butter, softened to room temperature
1 1/2 cup(s) sugar
3 - eggs
2 teaspoon(s) vanilla
1 1/2 cup(s) buttermilk
FOR THE CREME FRAICHE
2 cup(s) creme fraiche
1 teaspoon(s) vanilla
1 tablespoon(s) sugar

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.