Raspberry Buttermilk Cake
Source of Recipe
Gourmet
Recipe Introduction
This is so easy to make and the flavor is fantastic
List of Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 TBSP sugar, divided
1/2 tsp vanilla
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (I used frozen) and any berry can be used--blackberries or blueberries
Recipe
Preheat oven to 400 degrees with rack in the middle of the oven. 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 a mixer until pale and fluffy, about 2 minutes (I just used a spoon) Then, beat in vanilla. 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. ( I just mixed with a spoon again--and it turned out great.)
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 TBSP of sugar.
Bake until cake is golden and wooden pick comes out clean, 25 to 30 minutes. Cool in pan 10 minutes and then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
Optional: serve with ice cream or whipped cream
Notes:
I used unsalted butter, a large egg and slightly thawed frozen raspberries.
I baked for 25 minutes.
|
|
member logon
