Raspberry Buttermilk Cake

What you are looking at is a slice of the most moist and delicious cake I have ever made.  I had an old recipe for a buttermilk cake that I thought would be stellar with the addition of the raspberries I had gotten in today’s CSA box from HighCross Farm.

Seriously, Best….cake…ever!

This is such a simple recipe. It took me 10 mins to prepare and 30 mins in the oven.  It doesn’t make a big cake (you will need only one round cake pan or small bundt pan).

This cake is beyond moist, and when you get a bite with the raspberries… the tart meets sweet will (not to sound corny) make your taste buds sing. 

I am going to have to bring this to work in fear of eating it all by myself.

Raspberry Buttermilk Cake

• 1 c all purpose flour
• 2/3 c sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg
• 1/2 teaspoon vanilla
• 1 pint raspberries
• 1 stick of butter, softened
• 1/2 c buttermilk, shaken well
• Powdered sugar for garnish

Preheat oven to 375

Grease a 9 inch cake pan and line with parchment. I used a smallish bundt pan.

In a medium bowl, whisk together flour, baking soda and baking salt.  Set aside

In a kitchen aid mixer or with a hand blender, cream butter and flour until light and fluffy (about 2 mins). 

Add the vanilla and egg  making sure it is mixed together well.

Turn your speed down a bit and alternately add the flour mixture and the buttermilk.

Spread the batter into the span smoothing out the top.  Scatter raspberries on top.  Since I used a bundt pan, I took a knife and marbled the raspberries throughout the batter.

Bake for 30-40 mins or until golden brown and a toothpick in the center comes out clean.

Let cool and dust with powdered sugar.  Try not to eat it all yourself. 

Another close up.