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Archive for December, 2010

This moist single layer cake is popular every time I make it.  It is simple to make, not too sweet and full of delicious raspberries.  The top has a nice sugary crunch that adds texture and makes for a lovely presentation.  This recipe comes from the now defunct Gourmet Magazine, of whom I miss dearly.  You can substitute any sweet juicy berry you like, the cake serves 6.

Raspberry Buttermilk Cake

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter
  • 2/3 cup plus 1 1/2 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries

Preheat oven to 400°F with rack in middle.  Butter a 9-inch round cake pan.  Or spray it really well with cooking spray.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.

In a separate large bowl beat butter and 2/3 cup sugar with electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla.  Add egg and beat well.

At low-speed, mix in 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 and sprinkle with remaining 1 1/2  tablespoons sugar.

Bake until cake is golden and toothpick comes out clean, 25 to 30 minutes.  Cool in pan 10  minutes before removing to serving dish.  Do not cover until completely cooled.

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