Mixed Berries Buttermilk Cake

Need a lacto ovo vegetarian dessert? Mixed Berries Buttermilk Cake could be a spectacular recipe to try. This recipe serves 8 and costs 72 cents per serving. One portion of this dish contains approximately 3g of protein, 7g of fat, and a total of 197 calories. It is brought to you by Seeded at the Table. This recipe is liked by 36 foodies and cooks. A mixture of unsalted butter, baking soda, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 40 minutes. With a spoonacular score of 17%, this dish is not so amazing. Try Ricotta Cake with Mixed Berries, Lemon Tea Cake with Mixed Berries, and Lemon Sponge Cake With Mixed Berries for similar recipes.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 bag (12 oz.) DOLE® Frozen Wildly Nutritious Mixed Berries

1/2 cup buttermilk*

1 large egg

1 cup all-purpose flour

1/2 cup plus 1 Tablespoon granulated sugar, divided

1/4 teaspoon salt

1/4 cup unsalted butter, slightly softened

1 1/2 teaspoon pure vanilla extract

Equipment:

mixing bowl

cake form

whisk

oven

Cooking instruction summary:

Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with nonstick spray.In a large mixing bowl, beat together the butter and 1/2 cup of sugar until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla. In a separate medium bowl, whisk together the flour, baking soda, baking powder and salt. Add to the wet ingredients and mix until just combined. Gradually pour in the buttermilk and stir until incorporated, being careful not to over mix.Spread batter evenly into the greased cake pan. Open the bag of frozen fruit and evenly arrange over top the batter. Sprinkle with the remaining 1 Tablespoon of sugar.Bake in the preheated oven for 30 minutes.** Remove from the oven and let stand for 10 minutes before inverting onto a platter. Serve warm with vanilla bean ice cream.Recipe Source: DOLE® Wellness Kitchen

 

Step by step:


1. Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with nonstick spray.In a large mixing bowl, beat together the butter and 1/2 cup of sugar until light and fluffy, about 2 minutes. Beat in the egg, then the vanilla. In a separate medium bowl, whisk together the flour, baking soda, baking powder and salt.

2. Add to the wet ingredients and mix until just combined. Gradually pour in the buttermilk and stir until incorporated, being careful not to over mix.

3. Spread batter evenly into the greased cake pan. Open the bag of frozen fruit and evenly arrange over top the batter. Sprinkle with the remaining 1 Tablespoon of sugar.

4. Bake in the preheated oven for 30 minutes.**

5. Remove from the oven and let stand for 10 minutes before inverting onto a platter.

6. Serve warm with vanilla bean ice cream.Recipe Source: DOLE® Wellness Kitchen


Nutrition Information:

Quickview
198k Calories
3g Protein
7g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
198k
10%

Fat
7g
11%

  Saturated Fat
4g
26%

Carbohydrates
30g
10%

  Sugar
16g
19%

Cholesterol
40mg
13%

Sodium
167mg
7%

Alcohol
0.26g
1%

Get Enough Of These
Protein
3g
6%

Selenium
7µg
11%

Vitamin B1
0.15mg
10%

Vitamin B2
0.15mg
9%

Folate
35µg
9%

Manganese
0.18mg
9%

Vitamin K
7µg
7%

Phosphorus
65mg
7%

Fiber
1g
6%

Vitamin B3
1mg
6%

Iron
0.95mg
5%

Vitamin A
255IU
5%

Calcium
39mg
4%

Vitamin E
0.45mg
3%

Vitamin D
0.43µg
3%

Vitamin B5
0.28mg
3%

Potassium
96mg
3%

Vitamin B6
0.05mg
2%

Copper
0.05mg
2%

Vitamin B12
0.14µg
2%

Magnesium
8mg
2%

Zinc
0.29mg
2%

Vitamin C
1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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