Raspberry Buttermilk Cake

When I was a kid, my mom would often make cakes for dessert. Only, she didn’t frost them. WHATTT!??? As kids this would just crush us. We wanted everything slathered in mounds of sugary buttercream frosting, and millions of calories. But as an adult, I am appreciative of just a lovely little dusting of powdered sugar. You can actually taste the cake and the fresh baked fruit, with just a touch of extra sweetness.

These kind of cakes always seem like they should be “weeknight” dessert to me. You know what I mean? Like not a special occasion big old layer cake (not that those aren’t fantastic too!), but something you could serve on a Monday night, without having to go to much extra trouble.

And I am telling you right now, that this is the best cake of this nature that I have had in a really long time. Maybe ever. I went back and tweaked this old recipe of my Grandma Graces and voila, GLORIOUS Raspberry Buttermilk Cake!

The texture of the cake is so fine and moist, and almost a little spongy. The buttermilk gives it a just a hint of tanginess and it is studded with sweet and tart raspberries.

I am not sure how it could even get better than this for a summer dessert. Oh wait, I was eating it for breakfast too. And by the way, unlike most cakes (especially those with fresh fruit), this did not get stale right away, in fact, in continued to stay very moist for the 2 days before it was devoured. I highly recommend this recipe!!

Also- I have to note that I made this cake with fresh eggs from Athena’s organic chicken farm on Whidbey Island. These were the most gorgeous eggs I have ever seen. If you are ever up there- please do yourself a favor and pick some up- you can taste the difference!

Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.

In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy.

Add the eggs one at a time, and combine well. Add the milk, and mix until combined.

In a separate bowl, whisk together all of the dry ingredients.

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Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.

Gently fold in the fresh raspberries.

Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.

Let cool before turning out onto a platter, and removing the parchment paper.

Dust with powdered sugar.

Slice and serve warm or at room temperature.

Recipe: Raspberry Buttermilk Cake

Ingredients

• -1/2 cup butter, room temperature
• -1 cup sugar
• -2 eggs
• -1 1/3 cup Cake flour
• -1 1/2 tsp Baking Powder
• -1/2 tsp salt
• -1/2 cup buttermilk
• -1 cup raspberries

Instructions

1. 1. Preheat the oven to 350 degrees. Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray.
2. 2. In the bowl of a standing mixer, cream together the stick of butter and sugar until light and fluffy.
3. 3. Add the eggs one at a time, and combine well. Add the milk, and mix until combined.
4. 4. In a separate bowl, whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet, and mix until it is a smooth batter.
5. 5. Gently fold in the fresh raspberries.
6. 6. Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350 degrees, or until just done.
7. 7. Let cool before turning out onto a platter and dusting with powdered sugar. Slice and serve warm or at room temperature.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8