Sunday, July 24, 2011

Raspberry Buttermilk Cake

Oh Costco and your huge portions of food. I see a flat of bright red raspberries and I just can't resist. I mean, seriously, how pretty are they?

Raspberry Buttermilk Shortcake by freshfromthe.com

The answer is: very pretty. Perty even.

Thus, with many a raspberry coming out of my ears, I went searching for some recipes. This buttermilk cake was the first one that I had the other necessary ingredients for, so it won out. There's also this other cream pie one that looks delectable, but I did not have about, oh, 40% of the ingredients, and one trip to a grocery store in a day is enough for me. Seriously, grocery shopping? I kinda hate it.

On to the recipe!

Raspberry Buttermilk Cake
(via Smitten Kitchen)

1 cup 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 pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup (5 ounces) fresh raspberries

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 sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla. 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. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until just warm, 10 to 15 minutes more. Invert onto a plate.

In photos:

Butter and sugar mixed together.

With the vanilla and egg.

And the buttermilk and flour all mixed in.

Oooh pretty raspberries!

With some sugar on top.

Raspberry Buttermilk Shortcake by freshfromthe.com
Uh oh, all of my raspberries sank to the bottom! The lines are from the wire rack I set it on. Oh well. If you don't want your berries to sink, you can try tossing them in some flour first.

Raspberry Buttermilk Shortcake by freshfromthe.com
Even though the berries sank, it still tastes great. It's one where you're not sure how much you like it at first, then you find yourself going back for more and more.

Raspberry Buttermilk Shortcake by freshfromthe.com
Would also taste great with some whipped cream on top, if you're feeling fancy.

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