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.
Bake until 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 10 to 15 minutes more. Invert onto a plate and get eating!
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.