Raspberry and Buttermilk Cake

I was on twitter one day last week just hanging out and tweeting away. Then this recipe for Raspberry Buttermilk Cake came along from @MYFOODTHOUGHTS Brian Samuels. I love buttermilk and usually anything made with it so I sent it to myself in email and had a look at it later on in the day. I read over the recipe once and knew I had to make this cake. So easy, so delicious and not too sweet, which is perfect for me. It's even better the next day if you can leave it alone that lone. This cake will be a staple around my house from now on. Terrific recipe Brian! And thanks for letting me share with my readers here as well. His recipe called for just raspberries, but I have tons of blackberries in my yard so of course I did half and half. After tasting this cake I think you could use just about any fruit in it. I am going to make it again with blackberries and peaches this week.

Raspberry and Buttermilk Cake

Raspberry and Buttermilk Cake

Ingredients
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
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
1/2 cup fresh raspberries (about 5 oz)
1/2 cup fresh blackberries (about 5 oz)

Directions
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake 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 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.

Makes a rich, beautiful batter!

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

Bake for 24 to 30 minutes.

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

This cake won't last one night!

Used by permission, from Brian Samuel @myfoodthoughts http://www.athoughtforfood.net (c) 2010

Posted on July 11, 2013 and filed under Desserts, Coffeecakes.