The flavor of this cake was absolutely delicious, and slightly sweet. The tartness of the raspberries is lovely. The texture was wonderfully moist with a nice tender crumb. I got this recipe from Smitten Kitchen. I was disappointed that mine did not end up looking as beautiful as hers, but I am sure I will make this cake again, so we’ll see if I can improve on the appearance. I followed her recipe and instructions completely except that I added a cap-full, about 1/4 teaspoon, of almond extract just because I love the flavor of almond. I served this cake when my parents came through Amarillo after dinner.
It was a light cake, perfect all by itself, no whipped cream needed. I used turbinado sugar instead of white granulated sugar and loved the crunch it provided. This cake is so easy to prepare and has simple ingredients most people have on hand. The buttermilk is also non-essential since you can make your own buttermilk in 10 minutes with regular milk and some lemon juice or vinegar.