Apr 3 2020
Recipe - Raspberry Buttermilk Cake
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