Easy Raspberry Buttermilk Cake

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!