Tuesday, June 26, 2012

Recipe: Raspberry Buttermilk Cake

Thanks Andrea for sharing this recipe!

Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries,
but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Yield: Makes 6 servings

Active Time: 15 min
Total Time: 1 hr

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)

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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