Raspberry Buttermilk Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Simple,tender butter cake topped with a nice,sugary crunch: We like a s is,full of raspberries but you could easily substitute any sweet juicy berries you find. Everyday food Ingredients:
1c flour |
1/2tsp baking powder |
1/2tsp baking soda |
1/4tsp salt |
1/2 stick unsalted butter,softened |
2/3c plus 11/2tbs sugar,divided |
1/2tsp vanilla |
1 large egg |
1/2c well shaken buttermilk. 1c fresh raspberries(about 5oz.) |
Directions:
1. Preheat oven to 400 with rack in middle. butter and flour 9 round cake pan.
2. Wjhisk together flour,baking powder,baking sodaa and salt.
3. Beat butter and 2/3c sugar with electric mixer at med-high speed until pale and fluffy,about 2 mins,then beat in vanilla. Add egg and beat well.
4. At low speed ,mix in the flour mixture in 3 batches,alternating with buttermilk,beginning and ending with flour and mixing till just combined.
5. Spoon batter into cake pan,smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 11/2Tbs sugar.
6. Bake till cake is golden brown and a wooden pick comes out clean,25 to 30 mins.
7. Cool in pan 10 min,then turn out onto a rack and cool to warm,10 to 15 mins more. Invert onto a plate.
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