Wednesday, June 10, 2009

Easy Raspberry Buttermilk Cake

raspberries6



This has to be one of the easiest and most delicious cakes I have made in a while.

The recipe is from the June issue of Gourmet magazine, and it seems that almost every blogger has made this cake this month!
Now I see why.

It takes no time to put together and the results were sensational.
You can use any berries you like, but I stuck with the recipe which called for raspberries.

I only used 1/2 of the berries that the recipe called for because the cake was on the small, thin side, and baked it at 375F instead of at 400F which the recipe suggested. 400F seemed too hot for my oven to bake a cake. That is my roasting temperature.



Raspberry Buttermilk Cake: (adapted from Gourmet Magazine)

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
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Preheat oven to 400°F (I baked it at 375F) with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, 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, 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, 20 to 25 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.



Eat and enjoy!

24 comments:

Kimmie said...

I have GOT to make this!!

Ciao Chow Linda said...

Looks tender, moist and flavorful with those raspberries.

The Japanese Redneck said...

Wow Stacy, that looks so good. Great pictures.

I picked fresh blackberries and need to use them, I think I'll surprise my sweetie and make this cake and use the BB's in it.

He'll love it cause he really loves the BB's and anything sweet.

Proud Italian Cook said...

I just saw Linda's almond cake, now yours, I suddenly have the urge to eat cake!

finsmom said...

Great photo - this looks delicious!

kat said...

What a nice looking cake, I need to remember this for raspberry season

The Short (dis)Order Cook said...

I guess I haven't read enough blogs. This is the first time I've seen it. :-)

This looks delicious. I can't blame anyone for wanting to make it.

Dana said...

I just offered to make dessert for a dinner party on Sunday. I actually hoped that the friend would turn me down because I have a ton of cooking in the next upcoming week, but she said yes. I think I'll make this. Quick and easy is what I need and everyone likes raspberry!

Lori Lynn said...

I love the look of those "melted" raspberries.

Sorry we didn't get your succotash in the Legume Round -up, would have been a great addition. I hope we'll see it on your blog soon.
LL

A Feast for the Eyes said...

Dinner and dessert by Stacey at my home, once again. Yesterday, I bought fresh swordfish that was on sale, to make your swordfish spiedini. I was GIFTED with a case of fresh organic rasberries, yesterday. I wanted to search for recipes, and I just found one.
Thanks again, Oh Personal Chef!

Deb

Patsyk said...

Looks wonderful! I've got some more blueberries hanging around... they might work well in this cake! YUM!

Kathryn said...

oh. my. goodness.

i am literally whimpering in my office right now. WHIMPERING I TELL YOU!

please bring me a piece. and some tea. hurry! hurry!

Linda said...

YUMMMMM that is something we will have to make. Because its us though we have just have to add chocolate somewhere!!!
Love ya

Lisa said...

Love how this is so easy, Stacey! I might try it with blueberries or strawberries since I am out of raspberries. I was just catching up on your last few delicious posts. Congrats on the contest win! Now , will you enter some more? :)

The Food Hunter said...

Looks great. I'm still reading my April magazine so I guess I'll be making this sometime in September :-)

LaDue & Crew said...

I love these types of cakes. Yours looks delish! See, you are too a baker..!!

T.W. Barritt at Culinary Types said...

Don't you just love these one-pan cake recipes, where you can just scatter the berries on top, and it bakes up so pretty!

Bergamot said...

This looks yummy. Nice and moist filled with the flavour of raspberries.

The Japanese Redneck said...

Stacy, had to come back and say that I made the cake using blackberries. It was great! Quick and easy just like you said.

We almost ate the entire cake in one sitting. If we had not just eaten supper, we would have probably eaten the entire cake.

Thanks for sharing the recipe, will be making it again.

Ramona

Kim said...

I guess great minds think alike! I saw this recipe in the magazine and wanted to make it. Looks like everyone else wanted to make it too: ) It looks so pretty and delicious. Thanks for sharing.

Eileen said...

Have two cartons of organic raspberries in my fridge. I'm making this!

Tazzia3000 said...

Great cake! I think one of the best that I have ever made. My family ate the whole thing in one night. lol greedy people. I used blackberries, because I didn't have any raspberries. I will definitely make it again

Dina said...

i made this cake and it was a big hit! yum!

freefun0616 said...
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