Recipe: Raspberry Buttermilk Cake
Some people find baking to be relaxing, but until recently I felt the complete opposite. You see, I can be a pretty messy cook. Part of it has to do with the lack of good counter space in our kitchen, but a lot of it is me. My style of cooking is this: take a bunch of ingredients, lay them on the kitchen table, and then come up with a recipe.
But baking is all about precision and that means being organized in the kitchen.
What I enjoy most about writing a food blog is doing things that take me out of my comfort zone. I try to find recipes that teach me about a new aspect of cooking. And so, I’ve spent the past year making a conscious effort to bake more.
This particular cake, which comes from Gourmet Magazine via the fantastic food blog, Smitten Kitchen, is a recipe anyone can make. We had some beautiful raspberries from our CSA and I searched the internet for something to do with them. What I found were either baked goods that I had already done (scones and muffins) or incredibly complex cakes that contained ingredients I didn’t feel like purchasing.
I was pleasantly surprised by the simplicity of this recipe. And, compared to the last buttermilk cake
I made, this was relatively healthy. It also happens to be one of the fluffiest, most flavorful cakes I’ve ever eaten. Thankfully, Eric’s father came over the night I made it and helped us work through this bad boy. Otherwise, I would have consumed the whole thing myself.
This is one of those desserts that will not disappoint. I can pretty much guarantee it.
Note: I did not see the direction that said to “scatter the raspberries on top”. This is somewhat of a key step. The raspberries will sink into the batter as it bakes, so when I pressed them in, the berries sank to the bottom instead of resting in the center.
Raspberry and Buttermilk Cake
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)
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.
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.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter 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. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.