Raspberry Buttermilk Cake
You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake (not unlike a lemon yogurt cake before it) — moist and ever-so-light — a great jumping off point for whatever you can dream up.
Yield: 8 Ready in 45 minutes
21 people trying soon
Verified by stevemur
|1 cupall-purpose flour; (130 grams)|
|1/2 teaspoonbaking powder|
|1/2 teaspoonbaking soda|
|1/2 stickunsalted butter; (56 grams) softened|
|2/3 cupsugar; (146 grams); plus 1 1/2 tablespoons (22 grams) sugar, divided|
|1/2 teaspoonpure vanilla extract|
|1/2 teaspoonlemon zest; finely grated (optional)|
|1/2 cupbuttermilk; well-shaken|
|1 cupfresh raspberries; (about 5 oz)|
Raspberry Buttermilk Cake Preparation
Adapted from Gourmet, June 2009
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 and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes (but check in on it sooner, please. Because my oven is new and far from correctly calibrated, I can’t weigh in on the accuracy of this baking time.) 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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