Happy Birthday to the Land of undaunted Courage. Wishing everyone a Very Happy 4th of July. STARS AND STRIPES. This cake is so simple and so versatile.
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 ½ cups sugar
2 large eggs
3 large egg yolks
2 teaspoons pure vanilla extract
1 cup low-fat buttermilk
1/3 cup fresh blueberries
2 cups fresh strawberries (steams removed and strawberries cut in half)
DIRECTION Stars and Stripes
1. Preheat oven to 350°F. Position the oven rack in the middle of the oven. Grease bottom of rectangular pan 13 x 9 with butter and flour – tapping out excess flour. In a medium bowl, mix flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar until fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in pure vanilla extract. Alternately beat in flour mixture and buttermilk, mix just until combined.
3. Pour into pan. Bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans 10 minutes. Run a knife around sides of pans to loosen cake. Remove from pan to wire rack. Cool completely, about one hour.
4. Frost top and sides of cake with Whipped Frosting. For Flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve and Enjoy. Store covered in refrigerator.
–You can substitute plain yogurt or sour cream for buttermilk. (NOT fat-free).
–Correctly greased and floured pans will keep cakes from sticking.
Photo Credit PIXABAY.COM & gratitudeismine.com