Buttermilk Rasberry Cake
From midgelet 14 years ago
- 25 minutes to make
- Serves 6
From Gourmet for this delcious cake, good use of leftover butttermilk. Berries may be fresh or fozen Cake has a topped sugary crunch
Ingredients
- 1 cup flour shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/2 stick butter softened shopping list
- 2/3 cup plus 1 1/2 Tbs sugar dived shopping list
- 1/2 tsp vanilla shopping list
- 1 large egg shopping list
- 1/2 cup well shaken buttermilk shopping list
- 1 cup fresh raspberries shopping list
- powdered sugar shopping list
How to make it
- Whisk dry ingredients except sugar
- Beat butter with 2/3 cup sugar till fluffy at med-hi speed.
- Add vanilla and blend in egg
- At low speed blend in flour mixture alternating with buttermilk at low speed
- Spoon into a buttered 9 inch round cake pan
- Scatter berries evenly over top of batter and sprinkle with remianing sugar
- Bake in a preheated 400F oven until cake is done and top is golden about 25 to 30 minutes
- Cool on rack 10 minutes and turn out of pan and cool to warm
- Invert onto serving plate and dust with powdered sugar
The Rating
Reviewed by 5 people-
a wonderful cake luv it high5
momo_55grandma
in Mountianview loved it
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It certainly sounds delicious & so easy to make. Thanks. 5 forks
brianna
in loved it
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sounds great I am definitely going to try this one. I think I might drizzle some chocolate on mine
rabid
in Roanoke loved it
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