Raspberry Buttermilk Cake
Total Time
1 hour
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 1 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons (55 grams or 2 ounces) unsalted butter, softened
- 2/3 cup (130 grams) plus 1 1/2 tablespoons (20 grams) sugar, divided
- Finely grated zest of half a lemon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/2 cup (120 ml) well-shaken buttermilk
- 1 cup (5 ounces or 140 grams) fresh raspberries
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Preparation
Step 1
Heat your oven to 400°F. Coat a 9-inch round cake pan with nonstick spray and line the bottom with a round of parchment paper.
Step 2
Whisk dry ingredients — flour, baking powder, baking soda, and salt — together in a small-to-medium bowl and set aside.
Step 3
In a larger bowl, beat butter, 2/3 cup of the sugar, and zest together with an electric mixer at medium-high speed until pale and fluffy.
Step 4
Add vanilla and egg and beat until well combined.
Step 5
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Step 6
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Step 7
Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Step 8
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate to serve in wedges.
Step 9
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Chef's notes
You can swap raspberries with any berry like blackberries, blueberries, or strawberries.
Make your own buttermilk by adding 1 tablespoon of lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
The baking time was updated and shortened shortly after publication as the cake bakes quickly.
For a 'one-bowl' version, beat the butter, sugar, and zest in a big bowl. Add vanilla and egg, then sprinkle the surface of the batter with salt, baking powder, and baking soda. Add half the flour, buttermilk, and remaining flour, beating after each addition until just combined.
