I know I’ve mentioned my love of raspberries before, but let me just say it again. I love raspberries. They are sweet and tart and juicy and delicious. They’re like candy. Yummy, tasty, healthy candy.
I don’t bake with raspberries that often because I usually eat them raw as soon as I buy them. I have no self control.
The other day though, the grocery store had some delicious looking raspberries and I bought enough to eat as a snack when I got home and enough to bake this scrumptious Raspberry Buttermilk Cake with.
This batter is a cinch to whip up. Mix it, dump it in your cake pan (I used a 9 inch springform pan) and then scatter a cup of raspberries over the top. Sprinkle with sugar and pop it in the oven for 25 minutes.
The cake develops a gorgeous crackly sugar crust on the top as it bakes. The inside is so light and airy with raspberries hiding here and there.
Let me just say this one more time: I love raspberries. Oh, and I love cake too. So, if you’re wondering if you should make this, the answer is yes. Go make it right now.
Raspberry Buttermilk Cake
Recipe from Gourmet
- 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 (I use salted butter and omitted the salt the recipe called for.)
- 2/3 cup plus 1 1/2 tablespoons granulated sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries
Pre-heat oven to 400 degrees. Butter and flour a 9 inch cake pan. Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar about 2 minutes, then beat in vanilla and egg. Slowly mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix just until combined. Pour batter into cake pan and smooth top. Scatter raspberries over the batter and sprinkle with reserved sugar. Bake until cake is golden brown, about 25-30 minutes. Cool in pan for 10 minutes and then invert onto a cooling rack to cool for 15 minutes more before serving.
| Tags: baking, desserts, fruit 9 comments »
October 5th, 2009 at 8:07 pm
I can’t tell you how happy I got when I saw all those little raspberries doing their synchronized swimming act in the batter. Gave me warm tinglies all over.
My heart does not bleed blood…it bleeds raspberry juice. That is how powerful my love for the raspberry is. So, thank you for this. From the bottom of my seedy little heart…thank you! *lol*
October 6th, 2009 at 7:49 pm
This looks perfect, and your pictures are making me crazy hungry for this!
October 9th, 2009 at 3:07 pm
O this looks gorgeous. I have never tried making a sugar crust like that on a cake but now that I think about it, it is such a brilliant idea. It looks beautiful and I am sure tastes wonderful too. Doesn’t the sugar burn easily though?
October 11th, 2009 at 3:43 pm
Oh mah YUM
October 13th, 2009 at 1:38 pm
I’ve been wanting to make this! Mmm, looks killer right now.
October 14th, 2009 at 5:50 am
What a gorgeous cake! I bet it would work well with frozen berries too. I’ll have to try it out!
October 30th, 2009 at 9:54 am
Ok, I just about ate the entire cake, it is soooo good! Light and fluffy and just yummy. Thank you Karly. I’m so happy I found your blog. I’ve made several of your recipes and they’re all winners. Thanks again.
October 31st, 2009 at 10:05 pm
Beautiful and delicious. Love it!
December 12th, 2009 at 5:58 pm
Karly this is so weird – this is the very first cake I ever baked from scratch! This exact same recipe, about two months ago. It is a total hit with my husband, I’ve made it twice since.