Raspberry Buttermilk Cake

Here’s a quick tasty snack cake you could get in the oven while someone else does the dinner dishes. It’s got a thin crisp top from the sugar sprinkled on top and can be made with pretty much any berry you’ve got in the fridge. I recommend getting dried buttermilk if you can find it (Amazon definitely has it, if your supermarket doesn’t), as it’ll keep forever and you won’t have bottles rotting in your fridge.

Start off by whisking together the dry goods, then setting them aside. Cream the butter and sugar, then beat in the vanilla and lemon zest. Add the egg, and beat well.

Mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined, and then spoon into a greased and floured cake pan.

Smooth the top and scatter raspberries evenly over the top. Sprinkle the remaining sugar over the cake.

Fruit means it's healthy!

Bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

I took mine out at 20, and, despite it passing the toothpick test, it probably should have cooked another few minutes. So, feel free to trust your eyes over a dumb stick...

Cool in pan 10 minutes, then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate and get eating!

Berries with the opening up left little holes, berries holes down did not.

Raspberry Buttermilk Cake

From Smitten Kitchen

  • 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 (118 ml) well-shaken buttermilk
  • 1 cup (5 ounces or 140 grams) fresh raspberries

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 sugar with an electric mixer at medium-high speed until pale and fluffy, 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 sugar.

Bake until cake is golden and a toothpick 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.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.