Berry Buttermilk Cake
(photo by lafille)
Brother O’Mara emailed this recipe to me a while back, asking if I thought it looked tasty. This is rare, since, although he can cook pretty much anything as long as he has a recipe in front of him, he has no real ability to actually choose the recipe himself. I don’t know if it’s just the immensity of the options or what, but I don’t mind since I LOVE picking out dishes. Thus, I was surprised and figured I’d make it for him since he actually picked it out and emailed it.
It turned out to be the perfect sweet for a mellow evening at home with a couple of friends. Fresh and summery (like everything I’m eating and drinking lately — I need to find some more adjectives) and great with a dollop of homemade whipped cream.
This is the verbatim recipe from SmittenKitchen. I substituted strawberries and blueberries and it turned out wonderfully. I look forward to trying it with raspberries, too!
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009, via SmittenKitchen.com
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
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 (146 grams) 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 (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) 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.