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Raspberry Buttermilk Cake

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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.

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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.

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Posted by on August 14, 2009 in awesome, buttermilk, cake, oink, rasberries

 

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Raspberry Clafouti

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I knew I was getting raspberries in my CSA  box this week.  I was racking my brain thinking about what I can do with them that I haven’t already done.  Then it dawned on me..a Clafouti!  A what?  A clafouti!

Describing a clafouti isn’t exactly easy.  It’s not a cake, it’s not a custard.  It’s like a hybrid of both.  It’s a french dessert that is out of this world and oh so easy to make.

Raspbery Clafouti

  • 1 pint raspberries
  • 3 eggs
  • 1 c milk
  • 2/3 c flour
  • 1/4 c sugar
  • 1.5 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 teaspoon cornstarch

Gently dust the raspberries with the cornstarch and spread on the bottom of a smallish baking dish.

Beat the eggs until they are light and foamy.  Add the flour, sugar, milk, vanilla and salt.  You will get a batter the consitancy of pancake batter.

Pour batter over raspberries and bake in a 350 oven for 30-40 mins until the top is brown and the middle is set.

I prefer to eat it while it is warm, but it is just as good chilled.  The batter isn’t too sweet and you get just the right amount of tartness from the berries.

This one is a keeper.

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Posted by on July 24, 2009 in raspberries

 

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