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.
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)
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.
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.
No comments:
Post a Comment