Raspberry Buttermilk Cake
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 stick unsalted butter, softened2/3 cup plus 1 1/2 tablespoons sugar, divided1/2 teaspoon pure vanilla extract1 large egg1/2 cup well-shaken buttermilk1 cup fresh raspberries (about 5 ounces)
Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Yield: Makes 6 servings
Active Time: 15 min
Total Time: 1 hr
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°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 plate.
Number of Servings: 6
Recipe submitted by SparkPeople user HKRAEMLING.
Yield: Makes 6 servings
Active Time: 15 min
Total Time: 1 hr
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°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 plate.
Number of Servings: 6
Recipe submitted by SparkPeople user HKRAEMLING.
Nutritional Info Amount Per Serving
- Calories: 255.6
- Total Fat: 8.8 g
- Cholesterol: 56.9 mg
- Sodium: 178.5 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 2.6 g
- Protein: 4.1 g
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