Friday, September 17, 2010

Raspberry Buttermilk Cake

Really a treat!!! The process and pairing could not be more perfect
Just look at all of these goodies.

Fresh raspberries, lemon, and buttermilk makes for a happy day!
A day of mixers and flour and...
Vanilla and sugar!!!

And one sleepy dog... (can I tell you, her life is good!)
Cake meets raspberries
Raspberries meets cake.
And they are ready to rock! How cute do they look. It is like swimming in a buttermilk pool.
This is where the fork meets my mouth. All I can say is thank god for cake and the ones that you love, because that is all that really matters..right??

Raspberry Buttermilk Cake

Super easy cake to make... just make sure you don't push the raspberries down too far in the batter before baking as my cake swallowed them all up. The  sugar makes for a nice golden brown top. This cake is super moist and lasts for a couple of days. I would bet that some sort of doctored up lemony whip cream or even just vanilla ice cream would make this even more special. You can also just enjoy it with a cup of coffee... or your favorite "pet"pal! That is what I did!

Makes one 9 inch cake

1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick of unsalted butter, softened
2/3 cup + about 1 & 1/2 tablespoon sugar, divided
1 large egg
1/2 cup buttermilk
1 cup or about 5 oz fresh raspberries

Preheat oven to 400 degrees. Butter and flour a 8 or 9 inch round cake pan

Whisk flour, baking powder, baking soda and salt in a bowl and set aside.
In another bowl, beat butter and 2/3 cup sugar with an electric mixer until light and fluffy.
Then beat in the vanilla and lemon zest to incorporate. Add the egg and beat well

On low speed mix in the flour alternating with the buttermilk until just combined.  Spoon batter into the prepared cake pan. Scatter the raspberries over the batter, ( just don't press them too far into the batter as they will get swallowed.) Sprinkle the remaining 1 and 1/2 tablespoons sugar over the cake.
Bake until the cake is golden brown and a tester comes out clean. About 20 to 25 minutes.
Cool in the pan for about 10 minutes and then invert onto a rack to cool. 

Slice into wedges and I said I had to fight for the raspberries with someone special
Time to get dirty!!!


  1. Yum, you can never go wrong with anything raspberry and this looks delicious! Love the sugary crust on top!

  2. Perfect- here in PA we have a second fall harvest of raspberries. I'll be baking this weekend.

  3. Mmmm...looks so good! You're inspiring me to rethink my position on baking...I'm much more of a cook than a baker, but so many wonderful posts are encouraging me!!

  4. buttermilk cakes are truly the only kind of cake. and with raspberries to boot! yummy, yummy!

  5. Nicole, that cake looks absolutely delicious!

  6. I have this recipe favorited in my recipe collection! Now I have to try it :) Yours just looks delicious!

  7. Isn't this a wonderful (and easy) cake? I did a post on this a few months ago and since then have made it with peaches and blackberries. Both were delicious.

    By the way, your pup looks so similar to mine! What kind is she?

  8. A beautiful cake! You can't really go wrong with raspberries in anything, but your cake sounds like it complements the berries so well!

  9. @ A Thought for Food Thanks for posting. We have two dogs, both are rhodesian ridgebacks. Maile is the one eating the raspberry. She is 8 and Koa is the goof on the couch she is 4. Both are basically lumps that love to snuggle and eat. If you need a fix check out we got both of "our girls" from them. Just great members of the family and great with babies.

  10. I love the simplicity of this beautiful little cake- it's kind of like the little black dress of the kitchen. Thanks for sharing it! (and the pup!)

  11. I just made this cake tonight, it's so quick and easy to throw together and it tastes amazing!

  12. Oh my gosh, I love this. I'm a huge raspberry fan and will go looking for them tomorrow. Thanks for sharing the recipe.

  13. @ Brilynn glad it work out so good. Hope you had a great weekend.

  14. Beautiful's almost tart-like. It looks like there's a nice crusty texture on the top. Adorable doggie! :)

  15. ooh these look so crispy and yummy! I want some for breakfast right now!

  16. Can't wait to try this! I adore raspberries!

  17. Mmm, these sound delicious! I am definitely going to give this a try :)