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Receta Raspberry Buttermilk Cake
by Foodiewife

Raspberry Buttermilk Cake

This cake recipe comes from Gourmet Magazine and is very simple to make. The batter is so good, that I greedily licked the batter spoon. You can exchange raspberries for kind of berries, or try fresh peaches or apricots. This is very addicting and perfect to make for unexpected company.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 servings

Ingredientes

  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ stick unsalted butter, softened
  • ⅔ cup plus 1½ tablespoons sugar, divided
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon finely grated lemon zest (optional, but highly recommended)
  • 1 large egg
  • ½ cup well-shaken buttermilk
  • 1 cup fresh raspberries (about 5 oz) (NOTE: I use double the amount of berries, as the cake puffs up nicely

Direcciones

  1. Preheat oven to 375°F with rack in middle.
  2. Butter and flour a 9-inch round cake pan.
  3. Whisk together flour, baking powder, baking soda, and salt and set aside.
  4. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using.
  5. Add egg and beat well. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  6. Spoon batter into cake pan, smoothing top.
  7. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.