Raspberry Buttermilk Cake
Easy, versatile, yummy! May substitute with other fruits or berries!
Ingredients
- 1 cup (130 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/4 teaspoon salt
- 1/2 stick (56 grams) unsalted butter, softened
- 2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest (optional)
- 1 large (57 grams) egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
Method
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 and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three 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 (22 grams) sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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.
Recipe is courtesy of: http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/
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Log in Sign UpJane Linton
Jane Linton
Influences: Family
Location: Eatonton, Georgia
Favorite Piece of Cooking Equipment: My Whisk
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What else? My Cooking Roots are strictly Southern Cooking, and I love to entertain and prepare Gourmet "comforting" meals for guests..... And remember............. never trust a skinny cook.. (my quote)............. Thank you to our Hosts, Jesse and Amanda for the We Eatt site...........Jane