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    Raspberry Buttermilk Cake


    Source of Recipe


    Gourmet

    Recipe Introduction


    This is so easy to make and the taste is fantastic!!

    List of Ingredients




    Raspberry Buttermilk Cake
    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.

 

 

 


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