Raspberry Buttermilk Cake

If you like raspberries (or blueberries) this Raspberry Buttermilk Cake may just be for you. It's from the June 2009 issue of Gourmet Magazine and can also be found here. I really couldn't imagine that this cake was worthy of all of the raves it was receiving, so satisfied my curiosity this morning by making it under the guise of a "breakfast cake". (Yes, we did eat cake for breakfast!) It was great! It did not turn out of the pan though, well, half of it did, and fortunately I was able to carefully put that half back into the pan and serve from there. I think a parchment round would aid in a successful removal the next time. I added a few scrapings of fresh nutmeg to the flour mixture and 1/4 teaspoon of almond extract along with the vanilla since I think almond goes so well with raspberries. It's a keeper, and next time I think I'll try it with blueberries. 

Raspberry Buttermilk Cake

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 fresh raspberries (about 5 ounces)

Preheat oven to 400 degrees F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt.

Beat butter and 2/3 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 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plat e.

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