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.
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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.
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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.
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As pretty as frosted cakes are, I love everyday cakes that don't require any frosting at all. This cake needs no more than a sprinkle of sugar over top before baking for a little extra crunch, sparkle, and bonus sweetness. I used a couple teaspoons of coarse turbinado sugar for the topping.
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Scatter your raspberries in different ways on top of the cake batter. The ones facing down (pointed end up) tend to sink while the ones with the opening on top stay closer to the surface. I choose to place them both ways, and with some of their sides, for added insurance and variety.
I also baked my cake in an 8-inch cake pan, rather than a 9-inch, for a bit more height. You could spread the batter out to a 9-inch cake pan and make a thinner cake but I think the 8-inch is perfect.
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You'll have a few extra raspberries to nibble on, or to reserve to serve your slice of cake with. The cake is delightfully moist and flavorful - no whipped cream or any other accompaniment is necessary.
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I shared this cake with some neighbors, and my husband and I enjoyed a good chunk for dessert after one of our at-home date night dinners. One of us might even have had the last piece the next morning for breakfast. This is one of those cakes I could easily eat often, and I'm glad to have it in my repertoire!
Recipe:
Raspberry Buttermilk Cake
Adapted from Smitten Kitchen, who adapted it from Gourmet
- For one 8-inch round cake (you could bake a thinner 9-inch cake; check for doneness a couple minutes early) -
1 cup all-purpose 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 sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup (5 ounces) fresh raspberries
2 teaspoons turbinado sugar, for topping
Preheat oven to 400 degrees. Lightly spray an 8-inch round cake pan with baking spray (or butter and flour the pan). If desired, line the bottom with a round of parchment for easier removal later.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Place butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Add lemon zest, rubbing it into some of the sugar to release its essence. Beat mixture on medium-high speed until pale and fluffy. Add vanilla, then egg. Beat well, scraping the sides and bottom of the bowl as needed.
On low speed, mix in the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined and smooth. Scrape batter into the cake pan, smoothing out the top. Scatter fresh raspberries evenly around the top and sprinkle with the turbinado sugar.
Bake until cake is golden and a cake tester inserted into the cake comes out clean, about 20-25 minutes. Remove from the oven, set on wire rack and let cake cool for about 15 minutes in the pan. Carefully remove the cake from the pan and let cool on wire rack. The cake is delicious served slightly warm or at room temperature.
Adapted from Smitten Kitchen, who adapted it from Gourmet
- For one 8-inch round cake (you could bake a thinner 9-inch cake; check for doneness a couple minutes early) -
1 cup all-purpose 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 sugar
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup (5 ounces) fresh raspberries
2 teaspoons turbinado sugar, for topping
Preheat oven to 400 degrees. Lightly spray an 8-inch round cake pan with baking spray (or butter and flour the pan). If desired, line the bottom with a round of parchment for easier removal later.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Place butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Add lemon zest, rubbing it into some of the sugar to release its essence. Beat mixture on medium-high speed until pale and fluffy. Add vanilla, then egg. Beat well, scraping the sides and bottom of the bowl as needed.
On low speed, mix in the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined and smooth. Scrape batter into the cake pan, smoothing out the top. Scatter fresh raspberries evenly around the top and sprinkle with the turbinado sugar.
Bake until cake is golden and a cake tester inserted into the cake comes out clean, about 20-25 minutes. Remove from the oven, set on wire rack and let cake cool for about 15 minutes in the pan. Carefully remove the cake from the pan and let cool on wire rack. The cake is delicious served slightly warm or at room temperature.
