Saturday, August 29, 2009

Raspberry Buttermilk Cake

The berries will soon be gone from the market and this recipe has been bookmarked for months. Originally spied in my Gourmet Magazine with further inspiration coming from Smitten Kitchen, I had to try it. Lot of talent in that no-so-little blog of hers . . .

This is a simple buttermilk cake with that nice sugary crunch on top, reminiscent of those Jordan Marsh Blueberry Muffins we like so much. Berries are always interchangeable . . .

This is scrumptious. I'll be making it for the second time tomorrow.

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 plus 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 oz)

Preheat oven to 400°F with rack in middle and 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 over top and sprinkle with remaining 1 1/2 Tbsp 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 onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

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Shae said...

I did this with fresh blueberries but I think it would be better with raspberries because the blueberries were a bit too sweet.

Stephanie said...

DELISH! I can't wait to make it exactly as is.