I hadn't planned to post this cake. It was just published in the June 2009 issue of Gourmet magazine and I have seen it on several other websites. I didn't think you needed me to pass on this recipe to you. But I happened to have a half pint of organic raspberries, and my husband asked me yesterday morning if there were any muffins for breakfast -- there weren't, and I felt pretty bad about that. I decided to make this cake that had looked so good on Smitten Kitchen's website. We would eat it for breakfast. It came out of the oven last night, but this lone piece of cake in the photo was all that remained this morning. How good was it? Well... I'm going out this morning to buy more raspberries so I can make another; loved it! And it's an easy cake to put together.
BUTTERMILK RASPBERRY CAKE
adapted from Gourmet, June 2009
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (4 tablespoons) unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon vanilla
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup (or more!) fresh raspberries
1. Preheat oven to 400˚F. Butter a 9-inch round cake pan; line with a piece of waxed paper, butter and dust with flour.
2. Whisk together the dry ingredients. Place the butter and 2/3 cup of sugar in the bowl of an electric mixer and beat until pale and fluffy. Beat in the vanilla, add the egg and beat well.
3. On low speed mix in the flour alternating with the buttermilk, beginning and ending with the flour. Spoon batter into the pan. Smooth the top and scatter the fresh raspberries over the batter. Sprinkle the top of the cake with the remaining 1 1/2 tablespoon sugar.
4. Bake about 25 to 30 minutes, or until a toothpick inserted into the cake comes out dry. Cool in the pan 10 minutes; turn out onto a plate and invert onto a cooling rack.