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.
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.