RASPBERRY BUTTERMILK CAKE
A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.
Provided by blucoat
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
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Confidence Chauke
[email protected]I love this cake! It's my go-to recipe for any occasion.
Reem Lali
[email protected]This cake is so easy to make and it always turns out perfectly. It's a great recipe for beginners.
Harris Jordan
[email protected]I've made this cake several times and it's always a hit! It's moist, flavorful, and the frosting is the perfect complement. I highly recommend this cake.
Doro Ficking
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the frosting was too sweet.
Sarah Felix
[email protected]This cake was a bit too sweet for my taste, but it was still very good.
Chiran Saru
[email protected]I'm not a huge fan of buttermilk, but this cake was still very good. The cake was moist and flavorful, and the frosting was creamy and smooth.
Carly
[email protected]This cake is delicious! I've made it several times and it's always a hit.
B23Fire
[email protected]I love this cake! It's my go-to recipe for any occasion.
Hazatusman Hazatuaman
[email protected]This cake is so easy to make and it always turns out perfectly. It's a great recipe for beginners.
Eddie Lopez
[email protected]I've made this cake several times and it's always a hit! It's moist, flavorful, and the frosting is the perfect complement. I highly recommend this cake.
Mdrobel Robel
[email protected]This cake was a disappointment. The cake was dry and crumbly, and the frosting was too sweet. I would not recommend this cake to anyone.
Jason Harlow
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The cake was moist and fluffy, and the frosting was creamy and smooth. I would definitely make this cake again, but I would use less sugar next time.
Ahamad Shah
[email protected]I was a bit skeptical about this cake because I'm not a huge fan of buttermilk, but I was pleasantly surprised! The cake was moist and flavorful, and the buttermilk added a subtle tanginess that I really enjoyed. I will definitely be making this cake
Bisharat Ali Abro
[email protected]This cake was a bit more work than I expected, but it was worth it! The cake was absolutely delicious. I especially loved the raspberry filling. I will definitely be making this cake again for special occasions.
Marcy Moreno
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect complement. I will definitely be making this cake again.
David Wynants
[email protected]This cake was so easy to make and it turned out so moist and delicious! I used fresh raspberries and they really made the cake extra special. I will definitely be making this cake again.