Raspberry Buttermilk Cake
Found on SmittenKitchen.com
You can use any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above. This is a good, basic go-to buttermilk cake — moist and ever-so-light — a great jumping off point for whatever you can dream up.
Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp
- 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 finely grated lemon zest (optional)
- 1 large (57 grams) egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
Preheat oven to 400°F 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 (146 grams) 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. Place raspberries evenly over top stem side up sprinkle wih remaining 1 1/2 tablespoons (22 grams) 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.
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