Raspberry Buttermilk Cake

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I love baking with buttermilk; everything seems to bake up so beautifully! As a special treat, I like to serve the cake with Lavender Cream.** You can change up the berries for any sweet, juicy berries you pick up at the Farmer’s Market.

DSC_2843 nx21 cup unbleached flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 oz. butter (1/4 cup)
2/3 cup + 1 ½ Tbsp. sugar, divided
½ tsp. pure vanilla extract
1 large egg
½ cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz.)

Preheat the oven to 400 F with the rack in the middle of the oven. Butter & flour a 9” round cake pan.

Whisk together the flour, baking powder, baking soda & salt.

Beat the butter & 2/3 cup sugar with an electric mixer at medium-high speed until pale & fluffy, about 2 minutes, then beat in the vanilla. Add the egg & beat well. At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk, beginning & ending with flour & mixing until just combined.

Spoon batter into cake pan, smoothing top; scatter raspberries evenly over top & sprinkle with remaining 1½ Tbsp. sugar.

Bake until cake is golden & a wooden pick inserted into the centre comes out clean, 25 – 30 minutes. Cool in pan 10 minutes, then turn out onto a rack & cool to warm, 10 – 15 minutes more. Invent onto a plate.

**To make Lavender Cream go to Raspberries With Lavender Cream.

NB: You can use a square 9” pan if you wish, I happen to like the look of the pie-shaped wedges better.

Phyllis Signature

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