Raspberry Buttermilk Cake
Raspberry Buttermilk Cake
For a light dessert or breakfast. Fresh raspberries from the garden are best - and don't substitute for the buttermilk!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 stick unsalted butter
- 2/3 cup sugar
- 1/2 tsp vanilla
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 7/8 cup fresh raspberries
- 1 1/2 tbsp sugar for topping
Instructions
- Preheat oven to 400F with rack in the middle. Butter and flour a 9-inch round cake dish or 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 about 2 minutes, then beat in vanilla and egg. At low speed, beat in flour in 3 batches, alternating with buttermilk, beginning and ending with flour. Don't overbeat.
- Spoon batter into cake dish and scatter raspberries evenly over the top. Sprinkle with remaining 1 1/2 tbsp. sugar.
- Bake for 20 minutes. Cool for 20 minutes and turn it out on a rack to cool completely, then invert onto a plate.
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