When I came across this recipe in the June 2009 issue of Gourmet magazine, I bookmarked it. It was under their Quick Every Day section. So I figured it would be a quick and easy dessert to make at some point.
Then I saw the cake posted on Smitten Kitchen's blog. Her photographs looked so tempting, showing much more of the raspberries than the cake in the magazine. Since I had just picked up half a flat of fresh raspberries from the Farmers Market (it was towards the end of the day and they were going for a buck a pint), I decided to make this cake that night.
It's a very light cake, perfect for a summer dessert. Simple. Quick. It looks good. It tastes good. It tastes really good. Trust me, you need to make this cake. And don't be afraid of the buttermilk. I'm not normally a fan of the stuff but in baked goods like this it works really well and you don't taste it.
RASPBERRY BUTTERMILK CAKE
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 Tbsp sugar, divided
1/2 tsp pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5-oz)
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 Tbsp 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 plate. Serves 6
Note: Recipe says you can substitute any sweet, juicy berries for the raspberries.
Note: Do check out Smitten Kitchens modified recipe here. She added some grated lemon zest (which I also added), gives some clearer directions on what to do, and shortens the cooking time (I guess some of her readers found the 25-30 minute baking time too long. I cooked mine 25 minutes). She also gives directions on how to make your own buttermilk if you don't want to buy some. She gives a hint of how to "scatter" the raspberries which made sense and is what I followed.
Note: I used more than a cup of raspberries.