Raspberry Buttermilk Cake PRINT
This cake (slightly adapted from
Gourmet Magazine) is very simple to make. The batter is so good, that I greedily licked the batter spoon. You can exchange raspberries for kind of berries, or try fresh peaches or apricots. (This photo shows my version, made with olallieberries.) This is very addicting and perfect to make for unexpected company.
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|1||cup all-purpose flour|
|½||teaspoon baking powder|
|½||teaspoon baking soda|
|½||stick unsalted butter, softened|
|⅔||cup plus 1½ tablespoons sugar, divided|
|½||teaspoon pure vanilla extract|
|½||teaspoon finely grated lemon zest (optional, but highly recommended)|
|½||cup well-shaken buttermilk|
|1||cup fresh raspberries (about 5 oz)|
Preheat oven to 375°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 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 raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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.
Dust with powdered sugar or serve with fresh whipped cream as a garnish.