Raspberry Buttermilk Cake |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
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 ounces) |
Directions:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. 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.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
6. 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.
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