Raspberry Buttermilk Cake

I made this for my neighbors and I am so glad I did! It was so delicious!! It was such a fresh, sponge-like cake with fresh raspberries. I found this on www.epicurious.com and made some alterations (I changed the granulated sugar to brown sugar, and added cinnamon). It is perfect for this coming raspberry season. And it's even better with a scoop of ice cream!!

Raspberry Buttermilk Cake
Serves 8

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup light buttermilk
1 cup fresh raspberries
1 1/2 tablespoons granulated sugar

Preheat oven to 400°F. Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and 2/3 cup brown sugar with an electric mixer set on medium speed until fluffy, about 2 minutes. Beat in vanilla, then add in egg and beat well.

On low speed, mix in flour mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined. Spoon batter into prepared cake pan, smoothing top. Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoons granulated sugar.

Bake on the middle oven rack until cake is golden and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool slightly, about 10 minutes longer. Invert onto a serving plate and serve. (Each serving is 5 pt. pls)


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