I love summer. During the summer I love cooking with summer produce especially with berries. Usually the summer is the only time I can find fresh berries that are sweet enough to use. So when I saw 99 cents berries on sale the past weekend, I couldn’t pass up a good a deal and stocked up. Immediately started to search for recipes that used raspberry as a main ingredient. I’m loving cakes at the moment so I went for the buttermilk cake.
Don’t let the looks of this cake fool you. This cake is not the prettiest but is good. It’s a simple buttermilk cake and it’s not overly sweet. I think the next time I make this I will omit the raspberries and spread raspberry jam instead. I love raspberries but sometimes the seeds can be annoying but that’s just me being picky. This is a basic buttermilk cake so feel free to swap the raspberries with blueberries or blackberries.
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup + 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)
Preheat oven to 400 degree F. 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 the on 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 on a rack and cool to warm, 10 to 15 minutes more. Invert on a plate.