Raspberry Buttermilk Cake

Raspberry Buttermilk Cake

Cakes with fruit usually don’t do it for me. Don’t get me wrong — they’re nice enough — I just tend to prefer my fruited cakes with purees or jams or curds, not whole fruit. Raspberries in particular are often quite tart, and unlike lemons they aren’t usually balanced out with sugar on the fruit itself. That’s the case here, in fact! Yet this cake is ridiculous. It’s absurdly good. I considered hiding it from the roommates just so I could eat it all. But I didn’t. I am noble! It’s tender and moist, and the sugar on top is simply brilliant, crunchy and good.

Raspberry Buttermilk Cake, barely adapted at all from Smitten Kitchen

1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 c. (1/2 stick) salted butter, softened
2/3 c. plus 1 1/2 Tbsp. sugar
1/2 tsp. vanilla extract
1 egg
1/2 c. buttermilk
5-6 oz. raspberries (one of those clear boxes from the grocery), picked over

Preheat the oven to 400F and grease and flour a 9″ cake pan.

In a small bowl, sift or whisk the flour, baking soda and baking powder together. If your butter is unsalted, add 1/4 tsp. table salt (a little more if you only have kosher salt).

With a hand mixer and in a larger bowl, cream the butter and 2/3 c. of the sugar together on medium-ish until tiny fluffy bits are going everywhere (hopefully still all in the bowl). Beat the vanilla in, and then add the egg, mixing until everything is incorporated, making sure to scrape the tiny fluffy bits off the edge of the bowl and get them eggified.

Turn the mixer to low and sprinkle in a third of the flour mixture, making sure it’s incorporated; then add half the buttermilk; then another third of the flour, the last of the buttermilk, and the last of the flour, mixing until just combined. Pour the batter into the prepared pan and smooth it out, then sprinkle the raspberries with reasonable evenness. Mush them into the batter a little and sprinkle the remaining 1 1/2 Tbsp. sugar over the top of the cake and berries.

Bake for 20 minutes or so, until a toothpick poked into it comes out clean (or only with raspberry goo, not cake batter). Cool in the pan for ten minutes, then flip it out (run a knife around the edge if any raspberries went nuclear there; a few of mine did) and cool it for ten or fifteen minutes more before eating it ALL UP.

You could probably use other berries, if you had them. Or you could eat the batter straight from the bowl. I almost did.


~ by iliadawry on 23 June 2012.

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