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Raspberry Buttermilk Cake Recipe

Ingredients

How to make it

  • Preheat oven to 400 degrees 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.
  • http://groups.yahoo.com/group/dessertparadise

Reviews & Comments 0

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    " It was excellent "
    frankieanne ate it and said...
    This cake is wonderful. Moist and delicious. The raspberries sink to the bottom and make a kinda jam layer. Delicious and easy. I added some pictures and this is now in IMI 9/15/14
    Raspberry Buttermilk Cake
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The Cook

nainajani DUBAI, AE

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