2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup fine-grain sugar (or brown sugar)
1/2 teaspoon salt
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of dried cranberries (more if you like)*
3 tablespoons large grain raw sugar (use regular if that is all you have)
1 teaspoon large grain salt (use regular if that is all you have)
*the original recipe calls for raspberries, but I didn’t have any on hand, so I used dried cranberries. You can use any berry fruit you have. I noticed some cranberries burnt a little on top, so if you use dried fruit, you may want to mix them in after step 5…be sure not to over mix!
- Preheat oven to 400F degrees, racks in the middle.
- Grease and flour (or line bottom with parchment paper) a 9” square baking dish. You could also use a pie or tart pan.
- Combine the flour, baking powder, and sugar and salt in a large bowl.
- In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest.
- Pour the buttermilk mixture over the flour mixture and stir until just combined – try not to over mix.
- Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. You can smush them a bit between your fingers before letting them fall to the cake – no so perfect looking and the juices meld with the sugar.
- Sprinkle with the large grain sugar and then the salt.
- Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.
*Be sure to store in an air-tight container. I just stored it on the counter in the pan with tin foil on top and the cake was dried out in 3 days. Instead of throwing it away, we just warm it up in the microwave for about 20 seconds and that seemed to make it a little softer. The other day I had it warmed up with ice cream, and the creamy ice cream offset the dryness quite a bit.