Spring baking is still on the calendar, and we thought we’d share one of our favorite spring cake recipes for everyone who is staying safe at home.
With a lovely dollop of whipped cream, we just can’t get enough of this Raspberry Buttermilk cake as a centerpiece finale for Easter brunch, especially when paired with a glass of a Wine Spritz with our 2018 REININGER Sémillon- just add some club soda and fresh raspberries.
Note: you can easily substitute other berries.
- 1 cup all purpose white flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter, softened
- ⅔ cup plus 1 ½ tablespoons sugar, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 large egg
- ½ cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
- Preheat the oven to 400 degrees F with the rack in middle position. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda and salt.
- Beat butter and ⅔ cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. 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. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ tablespoons sugar and cinnamon.
- Bake until the cake is golden and a wooden pick inserted into the center comes out clean, 25-30 minutes, then turn out onto a rack and cool to warm, 10-15 minutes more. Invert onto a plate to serve.
Gourmet, June 2009