Monday, November 7, 2011

Raspberry Buttermilk Cake

If you're looking for a quick, easy and delicious cake to have for breakfast or tea, look no further. This is a delicious cake that from start to finish took less than an hour, and only requires about 15 minutes of active time.

It's seriously one of the easiest things I've ever made. And this little cake is so versatile. Substitute any berry or fruit you desire, or add a little lemon zest if you want. Dust with powdered sugar, or leave it plain. Any way you make it, you'll love this cake!

Raspberry Buttermilk Cake
from Melissa Robert's recipe in Gourmet | June 2009

Serves 8-10

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 sugar

1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)
1 1/2 tablespoons coarse sugar such as turbinado or raw sugar

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.

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 1 1/2 tablespoons coarse 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. Sprinkle with powdered sugar, if desired.

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