Raspberry Buttermilk Cake - Dinner With Julie

Raspberry Buttermilk Cake


September 4, 2009

adapted from Gourmet, June 2009


1/4 cup butter, softened

2/3 cup sugar

1 large egg

1 tsp. vanilla

1/2 cup buttermilk

1 cup all purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1-2 cups fresh (or frozen) raspberries (or other berries, or thickly sliced peaches, apricots or plums)


1Preheat oven to 400°F. Butter an 8" or 9" round cake pan.

2In a largish bowl, beat the butter and sugar for a few minutes, until pale and fluffy. Beat in egg and vanilla. In a small bowl, stir together the flour, baking powder, baking soda and salt.

3By hand or with the mixer on low speed, add the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing each time until just combined.

4Spread the batter into the pan, smoothing the top. Scatter raspberries overtop.

5Bake for 25-30 minutes, until golden and springy to the touch.

6 Let cool for 10 minutes, then invert onto a cooling rack or plate, or eat warm, straight from the pan.