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

From Smitten Kitchen

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 enjoy...like I said I had to fight for the raspberries with someone special

Time to get dirty!!!