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Raspberry Buttermilk Cake

Yields1 Serving

 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)

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


In 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.


By 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.


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


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


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