While I was at the market the other day, I bought a box of raspberries because I thought they were so purdy, but I had no idea what I was going to do with them. I was in the mood for a nice light cake and came across this recipe for raspberry buttermilk cake. I’m so into one layer cakes right now. Is there anything more convenient than throwing together a good looking cake in a spring form pan? I don’t think so.
The batter was a cinch to put together and baked in about 35 minutes. The batter was very simple and you just sprinkled raspberries and sugar on top before putting it in the oven.
It was delicious! The cake was so light and moist and I loved the bursts of raspberries with almost every bite. I could easily see myself serving this cake for breakfast or topping it with a little whipped cream for dessert. I love finding simple delicious recipes!
Raspberry Buttermilk Cake
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter (softened)
- 2/3 cup plus 1 ½ tablespoons sugar (divided)
- ½ teaspoon pure vanilla extract
- 1 large egg
- ½ cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 ounces)
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. I used a spring form pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 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 ½ tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 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.