This simple raspberry buttermilk cake recipe posted by Smitten Kitchen was recommended to me a while back and I've been wanting to make it ever since. I filed it away in the back of my mind and when I walked into Whole Foods the other day and spotted a sale on organic raspberries and remembered the buttermilk I had in the fridge at home, it was my chance.
I suspected this simple cake would be good and it truly was. In short, I could sum it up by saying this is just a wonderful everyday cake and a great one for summertime. The buttermilk cake base itself is a great canvas for whatever seasonal fruit you might want to drop within.
The cake is moist and tender, light, and not overly sweet or rich. A little lemon zest might be considered optional but I think it adds a great extra level of flavor. As the raspberries bake, they intensify and the result is a candy-like smell and taste that makes this a great afternoon treat or a lovely summertime dessert after dinner.
I may be a chocoholic but I do enjoy a little variety. And I love everyday cakes like this one that are a bit lighter and no-fuss to put together. It's all the better when you can play around with the ingredients a bit. I foresee blueberry and strawberry buttermilk cakes in my future.