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.

Ingredients

• 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)

Directions

1. Preheat the oven to 400 degrees F with the rack in middle position. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda and salt.
3. 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.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 ½ tablespoons sugar and cinnamon.
6. 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.

Serves 6
Gourmet, June 2009