We've been doing a good job using up all our raspberries. We still have some in the freezer for future recipes so keep the suggestions coming. The Food Librarian inspired me to make this buttermilk cake. This recipe is from the June 2009 Gourmet Magazine. The cake was gone in less than 5 minutes. It's seriously that good specially if served with some nice warm Matte tea, and drizzled with sweetened condensed milk...humm...I'm wishing it was Sunday afternoon all over again.Raspberry Buttermilk Cake
- 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. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
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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.
original recipe found HERE
