Buttermilk Spice Cake with Fresh Berries and Crème Fraiche

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  • 1 cup plus 1 tablespoon unbleached white flour
  • ¼ cup corn or potato starch
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon each ground allspice, black pepper, star anise and ginger
  • ½ cup unsalted butter at room temperature
  • ¾ cup cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ¾ cup buttermilk
  • Strawberries, blueberries or raspberries
  • Crème Fraiche


Preheat oven to 350 degrees.

  1. Butter and flour a 9 inch cake pan.
  2. Sift the flour, starch salt, leavenings and spices together into a medium bowl.
  3. Beat the butter in a large bowl until fluffy.  Gradually add the sugar, beating until smooth.
  4. Beat in the eggs one at a time.  Add the vanilla and continue to beat until the mixture is creamy.
  5. Add the flour mixture in four additions alternately with the buttermilk in three additions.  Scrape down the bowl occasionally.
  6. Transfer the batter to the prepared pan.
  7. Bake for 30 minutes or until a tester inserted into the center comes out clean.
  8. Cool the cake in the pan on a cooling rack.
  9. Cut around the pan sides.  Turn the cake out onto the rack and turn right side up onto a platter.  Cut into servings, top with berries and a dollop of crème fraiche.

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