Thursday, 4 March 2010

Recipe 8 - Raspberry Buttermilk Cake

I've been wanting to cook a Raspberry Buttermilk Cake ever since I saw one on Smitten Kitchen. The recipe I've posted below is the original recipe from with some metric measurement added in. The image below is from a blog entitled State of Gracie. Doesn't it look delicious?


SERVES 6 (probably more for us)
JUNE 2009

Simple, tender buttermilk cake topped with a nice, sugary crunch: We like it as it is, full of raspberries, but you could easily substitute any sweet, juicy berries you pick up at the farmers market.

1 cup (130 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (60 grams) unsalted butter, softened
2/3 cup (150 grams) plus 1 1/2 tablespoons (25 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz / 140g)

Preheat oven to 400°F, gas mark 6 with rack in middle. Butter and flour a 9-inch round cake 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 1/2 Tbsp 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.


Using fat free buttermilk this comes to a total of 1700 calories

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