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Raspberry Buttermilk Cake

6/20/2009

11 Comments

 
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  I hadn't planned to post this cake.  It was just published in the June 2009 issue of Gourmet magazine and I have seen it on several other websites.  I didn't think you needed me to pass on this recipe to you.  But I happened to have a half pint of organic raspberries, and my husband asked me yesterday morning if there were any muffins for breakfast -- there weren't, and I felt pretty bad about that.  I decided to make this cake that had looked so good on Smitten Kitchen's website.  We would eat it for breakfast.  It came out of the oven last night, but this lone piece of cake in the photo was all that remained this morning.  How good was it?  Well... I'm going out this morning to buy more raspberries so I can make another; loved it!  And it's an easy cake to put together.

                                 BUTTERMILK RASPBERRY CAKE
                                      adapted from Gourmet, June 2009

• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (4 tablespoons) unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon vanilla
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup (or more!) fresh raspberries
1.  Preheat oven to 400˚F.  Butter a 9-inch round cake pan; line with a piece of waxed paper, butter and dust with flour.
2.  Whisk together the dry ingredients.  Place the butter and 2/3 cup of sugar in the bowl of an electric mixer and beat until pale and fluffy.  Beat in the vanilla, add the egg and beat well.
3.  On low speed mix in the flour alternating with the buttermilk, beginning and ending with the flour.  Spoon batter into the pan.  Smooth the top and scatter the fresh raspberries over the batter.  Sprinkle the top of the cake with the remaining 1 1/2 tablespoon sugar.
4.  Bake about 25 to 30 minutes, or until a toothpick inserted into the cake comes out dry.  Cool in the pan 10 minutes; turn out onto a plate and invert onto a cooling rack.
                            

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11 Comments
Merisi's Vienna link
6/21/2009 03:23:20 am

Oh, this truly looks delicious!
I wonder if this batter would work also in muffin tins.

I strolled through your garden: What delight! I can see where you spend those many hours working at, but it must give you great satisfaction too, seeing how well it comes along!

The asparagus risotto makes me hungry, it looks so inviting.

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Celeste Maia link
6/21/2009 09:13:40 pm

I have saved this recipe for Portugal. I am leaving in three days - husband is already gone with the dog - taking a few days to travel through the Alentejo with a friend. When I get to our place in Estoril I will make this cake for breakfast!

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Celeste Maia link
6/21/2009 09:16:52 pm

Will make this cake when I get to our place in Portugal. I am taking a few days driving through Alentejo with a friend, tasting the wines, eating the local food, having a good time.

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Niki link
6/21/2009 11:08:14 pm

I just made it this past week too!! It was sooooooooooo good! I wish I had made more!

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Elga link
6/22/2009 02:35:15 am

I like too much this recipe, and I've got buttermilk to use

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oneshotbeyond link
6/22/2009 02:39:51 pm

I like the sound of this EASY recipe! Thanks for sharing!!!

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Annie
6/22/2009 04:29:18 pm

Can I use frozen raspberries??

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Eileen
6/22/2009 10:24:16 pm

Annie- Yes, you can use frozen dry-pack raspberries. You might notice a slightly different texture to the berries since they were frozen, but I think the cake would still be delicious!

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Stacey Snacks link
6/26/2009 10:28:33 pm

I have made this 4 times so far, and it is the best and easiest cake to make!
We love it! I posted it about 2 weeks ago.
Raspberries were .99 a box, so I couldn't resist!
Stacey Snacks

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tom | tall clover farm link
7/31/2009 08:01:37 am

Again, how great that you cook so seasonally. I have raspberries growing and your have recipes for the picking as well. Can't wait for peach season.

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tom | tall clover farm link
8/5/2009 04:09:11 am

Eileen, I made this cake for a potluck and modified it only in its final assemblage. I doubled the recipe (which seemed to work) and then right before eating, layered the cake, sandwiching fresh raspberries and whipped cream in the middle and then a quick covering on top finished with an artful smattering of more berries. It makes a darn fine presentation and one fancifully simple dessert. Thanks for the inspiration. -tc

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