Nothing says summer to me like fresh fruit from the garden... lucky for me my parents are avid gardeners. My parents usually end up with more raspberries than they know what to do with, so when I stumbled upon this recipe I knew that I had to give it a go. It turned out better than I expected. The recipe calls for lemon zest as optional, but I think that was what really gave the cake something extra. Nice and moist from the buttermilk and little brightness from the lemon... this was a perfect dessert we enjoyed with some friends in their backyard on a warm summer night.
I've mentioned that I'm convinced my oven is too hot, and this cake is a perfect example of why. It browned a bit too much for my taste, so I dusted the top with some powdered sugar and dropped some more raspberries on there for good measure. It was mentioned where I found the recipe that this cake bakes extremely quickly, make sure to check it towards the lower end of the time estimate below.
I've mentioned that I'm convinced my oven is too hot, and this cake is a perfect example of why. It browned a bit too much for my taste, so I dusted the top with some powdered sugar and dropped some more raspberries on there for good measure. It was mentioned where I found the recipe that this cake bakes extremely quickly, make sure to check it towards the lower end of the time estimate below.
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
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 and set aside. 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. 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. 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, 20 to 25 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.
Adapted from Smitten Kitchen, May 2009
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries
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 and set aside. 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. 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. 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, 20 to 25 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.
Adapted from Smitten Kitchen, May 2009
good lord eric!!! your killing me!!!! im waiting on a pizza order to arrive and this is just another twist of the dagger!!!!
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