You can stir together this skinny vanilla buttermilk cake in minutes and then use it a multitude of ways. It's become my "go-to" cake since discovering it and I think it may become yours too.
Author: Martha | Simple Nourished Living
1cupflourall-purpose or cake
1large eggat room temperature
1/4cup1/2 stick butter, at room temperature
For the Strawberries
Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour. (Such as Bakers Joy or Pam with flour)
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
Spread the batter evenly into the prepared pan.
Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and set it on a wire cooling rack for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices.
Nutritional Estimates Per Serving (1/8th cake and 1/2 cup strawberries): 189 calories, 7.5 g fat, 28.1 g carbs, 1.4 g fiber 3.3 g protein and 5 WW PointsPlus valueI made it with cake flour the first time and plan on trying all-purpose the next time I make it.This a very versatile cake. You can enjoy it plain, with fruit and/or whipped cream. Or ice it with a thin layer of your favorite frosting. It's also great with ice cream or frozen yogurt and a drizzle of your favorite sauce.Next time I may split it and add a thin layer of jam and few dollops of whipped cream before serving it topped with berries.I also want to experiment with using olive oil instead of butter and lemon juice/zest in place of vanilla.Another variation would be to top with 1 cup of fresh fruit before baking.
Find this recipe online: https://simple-nourished-living.com/skinny-vanilla-buttermilk-cake-recipe/