Friday, July 2, 2010

A Friday Treat

This recipe was sent to me by a fellow foody friend.  If you really like cake (I really like cake) you will love this recipe.

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, 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 cup fresh raspberries (about 5 ounces)

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.

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 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.

5 comments:

  1. What a beautiful presentation to boot! Thanks for the recipe!

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  2. I've made this cake many times and it's delicious! It pleases the adults and kids in my house.

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  3. That looks beautiful...and delicious! I really appreciate all of the London advice. Hopefully I'll be able to check out as much as possible! And I wish I went to Wimbledon...I was actually just watching it in front of my U.S. TV. I leave Monday for London. AH, can't wait!

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  4. I've never had raspberry cake. Looks yummy!

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  5. this cake is great with any fruit - try it with blueberries :)

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