Raspberry Buttermilk Cake

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It has been so hot here for such a long time… way longer than I ever remember it being on the west coast of Canada. It’s been great for getting out and doing things outside though, and yesterday I had the chance to spend the day in the sun at the beach which was absolutely fabulous.

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I have a terrible time remembering to put suntan lotion on though (ok, well… maybe I’m just lazy), and so today I’m sporting quite the lobster look on my arms and legs. Hopefully, it turns into a tan!

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This cake. It’s amazing and the perfect light dessert for summer when you don’t want ice cream or something cold, but still want dessert. The recipe only yields one 9 inch cake layer making it a reasonable end to any meal, or light snack in the mid-afternoon. Plus there’s fruit in it which makes it more healthy. I made it with some of the leftover raspberries that we had from making jam last week. They make the top of the cake look so pretty and summery!

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I found the recipe on Deb’s website which is one of my favourites. I added a tiny bit of almond extract which created an additional flavour layer on top of the vanilla and buttermilk. I also completely forgot to sprinkle sugar on the top of the cake before baking so instead, I whipped up a quick glaze of powdered sugar and milk that gets drizzled over the top to make up for it. I’m not sure which is better, so whatever way you decide to top your cake will be sure to be tasty.

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You could also use other berries for the top- blueberries, blackberries, strawberries. The possibilities are endless, so go find yourself some berries and make this cake!

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Raspberry Buttermilk Cake

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/4 cup salted butter, softened

2/3 cup granulated sugar

1/2 tsp vanilla extract

1/4 tsp almond extract

1 large egg

1/2 cup well-shaken buttermilk*

1 cup fresh raspberries

1/2 cup powdered sugar

2-3 tsp milk

Directions:

Preheat oven to 400 degrees F. Spray a 9-inch round cake pan with non-stick spray and line bottom with parchment paper (I suggest doing this so it doesn’t get completely stuck to the bottom of the pan like mine did).

Whisk together flour, baking powder, baking soda, and salt and set aside. In a bowl, beat butter and sugar with an electric mixer at medium speed until pale and fluffy, then beat in vanilla and almond extract. Add egg and beat well.

With a spoon mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing just until combined. Spoon batter into cake pan, smooth top. Place raspberries evenly all over the cake.

Bake until cake is golden and a wooden pick inserted into centre comes out clean, 15-20 minutes. Cool in pan 10 minutes, then turn out and invert (so raspberries are on top) onto a rack and cool to warm 10-15 minutes more.

Whisk together powdered sugar and milk until desired consistency is reached. Drizzle over cake with spoon or fork. Eat!

Yield: 6-8 portions

*If you don’t have buttermilk, you can stir about 2 tsp of vinegar or lemon juice into 1/2 cup of milk, let sit for 10 minutes,and then use that instead.

(Adapted from Smitten Kitchen)

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