Here’s a delightful Raspberry Buttermilk Cake recipe that’s perfect for a light, fruity dessert:
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar (plus 1 tablespoon for topping)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup fresh raspberries (or frozen, if not available)
Instructions:
1. Preheat Oven:
- Preheat your oven to 400°F (200°C). Grease a 9-inch round cake pan or line it with parchment paper.
2. Prepare Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In another bowl, using an electric mixer, beat the softened butter and 2/3 cup of sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, and beat until well combined.
4. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined (don’t overmix).
5. Add Raspberries:
- Gently fold in half of the raspberries into the batter.
6. Assemble and Bake:
- Pour the batter into the prepared cake pan, spreading it evenly. Scatter the remaining raspberries on top of the batter and sprinkle with the extra tablespoon of sugar.
7. Bake:
- Bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve:
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- You can dust the cake with powdered sugar before serving for an extra touch.
This Raspberry Buttermilk Cake is a lovely, tender cake that’s perfect with a cup of coffee or tea. It’s simple but flavorful, with the tartness of raspberries complementing the soft, buttery cake!