Raspberry Buttermilk Cake

I realize the rest of America is currently baking in the hot weather but here in Seattle we're having thunder storms. Boo. But we did get some beautiful weather this weekend, sunshine and 80 degrees and it finally felt a bit like summer.

One thing I love about summer, whatever it is doing outside, is berries.  Blueberries, raspberries, strawberries, huckleberries (an Idaho delicacy) I love them all.  I could live off of them for the entire summer (except that I would miss my plums and nectarines and corn).  Summer is a good season.  Anyway, get your hands on some fresh berries and make this delicious buttermilk cake.  I don't have very many pictures of me making it because it took so little time I forgot.

Raspberry Buttermilk Cake

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tbsps sugar, divided
1/2 tsp pure vanilla extract
1/2 tsp finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
1. In a large bowl, beat butter and 2/3 cup sugar until pale and fluffy.  Then beat in vanilla and zest.  Add egg and beat well.
2. Add flour, baking powder, baking soda and salt and beat on low while slowly pouring in buttermilk.  Mix until just combined.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
3. Butter and flour a 9-inch cake pan and spoon batter into it, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
4. Bake 20 to 25 minutes in a 400°F oven, until cake is golden and a wooden pick inserted into the center comes out clean.
5. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

 

From SmittenKitchen

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