Best 5 Dawn Perry Berry Buttermilk Cake Recipes

BUTTERMILK MANGO-BERRY CRUMB CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
• Mix 1/2 cup flour, brown sugar, 1/4 cup butter, and cinnamon together in a bowl until the mixture is the consistency of wet sand. Set the topping aside.
• Beat 1/2 cup butter and sugar with an electric mixer in a large mixing bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and mix well. Stir in the vanilla extract. In a separate bowl, combine 2 cups flour, baking powder, baking soda, salt, and nutmeg.
• Mix the flour mixture into the creamed butter mixture alternately with the buttermilk, stirring just to combine. After the last of the flour mixture is incorporated, gently fold in the diced mango and raspberries. Spread the batter into the prepared pan (the batter will be thick). Sprinkle with crumb topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool on a wire rack.

BLACKBERRY FROZEN YOGURT PIE WITH CRACKER CRUST

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

SOUR CREAM AND FRUIT SCONES

Steps:

• Heat oven to 400 degrees with a rack in the upper third. Line a baking sheet with parchment paper.
• Whisk flour, sugar, baking powder and salt in a large bowl. Using the large holes of a box grater, grate butter directly into the dry ingredients, stopping a few times along the way to toss the butter pieces into the flour. Use your fingers to work the butter into slightly smaller pieces. Add cherries and toss to combine.
• In a small bowl, whisk together sour cream and milk. Add to the flour mixture, and use a fork to stir until all the dry flour bits are incorporated, but the dough is still shaggy. Smoosh and knead the dough a few times until it barely holds together, then dump the dough out onto a lightly floured work surface.
• Pat dough to a 1-inch-thick rectangle. Cut into 8 squares, transfer to the prepared sheet, and brush the tops with beaten egg.
• Bake until golden brown, 18 to 22 minutes. Let cool slightly. Scones will keep, covered at room temperature, for 3 days. Reheat, if you like, in a toaster oven or at 350 degrees until warmed through.

COLESLAW WITH MISO DRESSING

Steps:

• In a small bowl, whisk together vinegar, oil, miso and honey. Season with a pinch of salt (miso is salty, so don't overdo it) and a few grinds of black pepper.
• Roughly chop any long pieces of cabbage so they are bite-size. Transfer cabbage to a large bowl and toss with half the dressing, adding more as you like. Slaw can be made up to this point up to 1 day ahead.
• Just before serving, add cilantro, peanuts and lime juice, and toss to combine.

RASPBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.