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.