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.
Make your own buttermilk: Add one teaspoon tablespoon of vinegar or lemon juice to one cup of milk and let it sit, about 10 minutes.
The only problem I had is that after baking NONE of the raspberries were visible. It still tastes wonderful, so it wasn’t a problem. It was also a nice surprise for the guests who saw the cake initially as a boring, thin, sugar topped cake and were pleasantly surprised to find a few raspberries at the bottom of their slice.
Simple Berry Buttermilk Cake
- 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 sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon finely grated lemon zest (optional)
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (or any berry)
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 and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three 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, 20 to 25 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.
We are still enjoying our time in Colorado. I am loving hanging out with my too-cute-for-words nephew. He is such a happy baby!
I did not get to witness this personally, but my daredevil husband jumped off a cliff on the property here into “Deep Lake”. He impressed quite a few people with this act of craziness. I am married to this man…