Raspberry Buttermilk Cake
A tender, moist buttermilk cake studded with fresh raspberries and topped with a sprinkle of sugar for a delicate crunch. Perfect for brunch or dessert, this simple cake showcases the natural sweetness of fresh raspberries.
Ingredients
- •1 cup all-purpose flour
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •½ stick unsalted butter
- •⅔ cup sugar
- •½ teaspoon vanilla extract
- •1 whole egg
- •½ cup buttermilk
- •1 cup fresh raspberries
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
5 min
- 2.
Whisk together flour, baking powder, baking soda, and salt.
2 min
- 3.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
5 min
- 4.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5 min
- 5.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
3 min
- 6.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 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.
45 min
