Recipe
Raspberry Buttermilk Cake Recipe
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Peetabear / All my dishes 6 months, 1 week ago
I haven't made this yet... I wonder what would happen if I added a little more raspberries... the better thing to do would be to serve it with a raspberry sauce..it comes out with a crunchy sugar top.. the recipe and photo are courtesy of
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Prep:15m Cook:25m Servings:6
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 Peetabear |
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Ingredients
- 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 plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 ounces)
Directions
- 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 remaining 1 1/2 tablespoons 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.
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valinkenmore 6 months, 1 week ago said:
Sounds pretty yummy just the way it is! But Raspberry Sauce would kick it up a notch! Thanks Peeta - will try as soon as the berries become ripe.
juels 6 months, 1 week ago said:
Sounds divine! Love the buttermilk and raspberries here!