Thursday, May 21, 2009

Raspberry Buttermilk Cake

What's better then a super easy cake to make that's tasty, flavorful and leaves you with fresh raspberries to eat? I don't know, which is why when I came across this recipe I knew I had to make it.

1 cup unbleached 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 vanilla extract
1 large egg
1/2 cup buttermilk
1 package fresh raspberries

Preheat oven to 400°F with rack in middle. Butter and flour a 8x8 inch square pan.

In a small bowl combine flour, baking soda, baking powder and salt. Set aside.

In your kitchen aid mixer beat together butter and 2/3 cup sugar at speed 4 until pale and fluffy. Add vanilla and egg, beat well. At low speed (mix) add half the flour mixture, mixing until combined. Add buttermilk, mixing until combined. Then add the rest of the flour mixture until combined.

Spoon batter into pan and smooth. Scatter berries on top of batter. Sprinkle remaining 1 1/2 tablespoons sugar over berries. Bake until cake is golden and tester comes out clean, 20-25 minutes. Cool in pan 10 minutes and then cool completely on wire rack. Enjoy!

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