Monday, June 28, 2010
We've been plucking gorgeous ruby raspberries off our canes for a couple of weeks now. The rainy weather has completely changed the fruit schedule for this summer - we've just picked our first strawberry last week!
Our good friends hosted their annual car show and BBQ yesterday and despite the rain, we packed up our regular car and my husband's 1970 Ford Maverick and headed out to the country.
Even though we only had to bring our own chairs and adult bevvys, I wanted to bring something simple as a small contribution - and I wanted to use the few handfuls of fresh raspberries I'd picked just that morning. Enter an easy, no-fuss everyday cake: raspberry buttermilk cake.
As Deb mentions in her post, you aren't limited to raspberries here. Try blueberries, blackberries, strawberries (diced)...whatever type of berry you'd like. This is a simple cake that comes together in a hurry and was perfect for packing along to our rainy day BBQ with friends.
Raspberry Buttermilk Cake
Makes 1 thin 9 inch cake
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon vanilla
1/2 teaspoon grated lemon zest, optional
1 large egg
1/2 cup shaken buttermilk (don't have buttermilk? Make your own by adding a 1/2 tablespoon vinegar or lemon juice to 1/2 cup regular milk. Allow to sit for about 10 minutes)
1 cup fresh raspberries
Preheat oven to 400F. Butter and flour a 9 inch round pan.
Whisk together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat butter and 2/3 cup sugar with mixer until pale and fluffy, about two minutes at medium high speed. Then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.
Spoon batter into cake pan and smooth top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and cake tester inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto rack and cool till warm, 10 to 15 minutes. Invert onto serving plate or stand.