So it's finally getting sunny in Liverpool (today I even considered bare legs), we have unwillingly given up one hour of perfectly good sleeping time and winter seems to be on its way out (touch wood) so I thought I'd combine warming wintery cinnamon with summer berries to create spring. Turns out Averie Cooks had already made a cake where she combines buttermilk pancakes and blueberry muffins so I adapted the recipe slightly (and I really do mean slightly) to suit my needs. I replaced some of the sugar with soft brown sugar because I love the way it adds a slight caramel-y flavour to baked goods.
Sometimes you just want cake. Not icing, not filling, not cream, none of that fancy extra stuff. Just cake. This pretty fabulous mix of berries and cinnamon adds just enough excitement whilst still allowing this to be just cake. I say just when I mean tummy cuddlin' taste bud caressing cake. This is a soft, fluffy heaven in ya mouth kinda cake.
My blog has fallen by the way side somewhat in recent times, it's exam season you see so I am up to my neck in bacteriophage replication, apoptosis and immunoreceptor tyrosine-based activation motifs so this is just a quick post before my break ends and I have to go back to my life of coloured pens and yellow legal pads (there is something about colours and yellow paper that enforces knowledge better than black pens and white paper..).
The first two paragraphs of this post were written over a month a go so they make little sense now as the weather has got a little warmer and I have indeed by this point got the ol' pins out however I can still imagine myself eating this cake pretty damn clearly which is obviously a great sign and tbf the incessant wind (that may or may not be unique to Merseyside) warrants the use of cinnamon. Make the cake. You know you want to.
In my last post I shared some news with you guys, since then plans have changed and that news is no longer as - and what I am about to say is pretty nerdy brace yourselves - I am too excited about my degree and final year to postpone it for a whole year so between my honours project and lectures I will still be bakin' and bloggin'!! The plan this summer (should funds permit) is to go interailing though so maybe there will still be a few travel posts after all.
Ingredients
125 g AP flour
100 g white granulated sugar
50 g soft light brown sugar
1 tsp cinnamon
1.5 tsp baking powder
1/4 tsp salt
1 medium free-range egg
125 ml buttermilk
80 g Greek yoghurt
3 tbsp vegetable oil
1/2 tsp vanilla bean paste
Approx. 200 g frozen summer berries
Icing sugar for dusting
Directions
Pre heat oven to 180 degrees C and grease and line a 8" x 8" baking pan. Add AP flour through salt to a mixing bowl and combine. In a separate bowl whisk together the wet ingredients and then add them to the dry ingredients until just combined to ensure a light, fluffy cake. Fold in the frozen berries and transfer the mixture to your baking pan. Bake for 45 - 50 minutes - I strongly recommend testing with a skewer from the 45 minute mark. Once the cake has cooled dust with icing sugar and remove from pan. Cut the cake into 9 squares and devour.
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