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 (see below). You can change up the berries for any sweet, juicy berries you pick up at the Farmer’s Market. We are very fortunate to have raspberry canes in our backyard…they are almost 40 years old and still produce like mad!
Make the Cake:
1 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.
Place the rack in the middle of the oven. Butter and flour a 9” round cake pan.
Whisk together the flour, baking powder, baking soda and salt.
Beat the butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Add the egg and beat well. At low speed, mix in the 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, sprinkling with remaining 1½ Tbsp. sugar.
Bake until cake is golden and 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.
Helpful link to Raspberries With Lavender Cream.
Note: You can use a square 9” pan if you wish, I happen to like the look of the pie-shaped wedges for serving.