Raspberry Buttermilk Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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flour cake w/ fresh fruit from gourmet magazine Ingredients:
1 cup flour |
1/2 t baking powder |
1/2 t baking soda |
1/4 t salt |
1/2 stick butter, softened |
2/3 c sugar |
1 1/2 t sugar |
1/2 t vanilla extract |
1 large egg |
1/2 c buttermilk, well shaken |
1 cup fresh raspberries (approx 5 oz) |
Directions:
1. Preheat oven to 400 deg. butter and flour 9 in circle cake pan.
2. whisk flour baking powder, soda and salt
3. beat butter and 2/3 cup sugar with electric mixer on med.high speed until pale and fluffy (bout 2 min) then beat in vanilla. Add egg and beat well.
4. at low speed mix in flour mixture in 3 batches alternating w/ buttermilk begiinning and ending w/ flour and mixing until just combined.
5. spoon batter into pan, smoothing top. scatter raspberry equally over top and sprinkle w/ remainging 1 1/2 T sugar.
6. Bake until cake golden 25 to 30 min. until toothpick clean. cool in pan 10 mins then turn out unto rack and cool to warm. 10 to 15 min more. invert onto plate.
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