Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009 via smittenkitchen
Serves 6 (not in my house!)
This is a simple buttermilk cake recipe. Delicious with raspberries and would also be wonderful with any berry of your choice.
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
Note: if you dont have buttermilk, you can make it by mixing 1 teaspoon of fresh squeezed lemon juice or vinegar with 1/2 cup milk and let sit for 10 minutes.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Make the buttermilk if you are using.
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 and lemon zest. 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. Place raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
Note: The cake will be most beautful if you place the raspberries' tips side down (opposite of the way I did it).
If you place the tips up, they will sink into the cake. If you place them tips down they will float on top of the cake.
Bake until cake is golden and a wooden pick inserted into center comes out clean, about 20 minutes.
Cool in pan 10 minutes. You can invert onto a cooling rack then flip again once cool onto a serving plate or serve directly out of pan.
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