RASPBERRY BUTTERMILK CAKE RECIPE | EPICURIOUS.COM
Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
- 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.
- At low speed, mix in flour mixture
- in 3 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, 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.
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