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.
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2000s Recipes + Menus
Raspberry Buttermilk Cake
Serves6
- Active time:15 min
- Start to finish:1 hr
June 2009
- 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 oz)
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Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
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Whisk together flour, baking powder, baking soda, and salt.
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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.
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At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
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Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
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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.
- Keywords
- dessert,
- quick kitchen,
- fruit,
- melissa roberts
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