After the cheesecake, roulade and pound cake we have eaten all this last week, I wanted a dessert that was simple and light. My inspiration was an almost full quart of buttermilk in my fridge.
Looking for flavorings, I scrutinized the pantry. No lemons, no chocolate, a can of pumpkin (not not not), plenty of nuts and little else. I was saving a bag of frozen raspberries to test a cheesecake for Christmas but I could always switch to cranberries.
Raspberries it was then. Somewhat remembering a recipe for a raspberry buttermilk cake in Gourmet magazine about 2 years ago, I went to search at epicurious.com. Typed in buttermilk and raspberry and this recipe popped up.
Since I am a novice baker, it was THE perfect recipe. Very easy, extremely quick and I had everything I needed. All the reviews were good and someone even used frozen raspberries with success, so I was encouraged.
I would love to try this with pears or apples. It sort of reminds me of a cakey clafouti.
Raspberry Buttermilk Cake
Adapted from Gourmet | June 2009
by Melissa Roberts
Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.- Gourmet
Makes 6 servings
* 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)
1. 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.
2. 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.
3. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
4. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
5. 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.
I am sending this over to Ivonne at Cream Puffs In Venice for Magazine Mondays.