R is for Raspberry Buttermilk Cake (Jessica)

Dear Reader,

Today, I salute the raspberry. A funny looking fruit with a funny name; this berry makes me happy. Yes, the seeds get stuck in my teeth all the time (a la Pretty Woman ---I know that was strawberries, but similar phenomenon here people...) but I love raspberries anyway. AND, I love their color. I'm a big fan of bright colors. Just ask anyone who's been in my bedroom as a kid, dorm room in college, or apartment now. So when a fruit tastes good AND looks good, I'm sold. What else in nature is that beautiful shade of red? Hmm...maybe beets. I like raspberries better.

I found the recipe for this cake on the very popular and very lovely Smitten Kitchen blog. Deb (the author) wrote, "Makes one thin 9-inch cake, which might serve eight people, if you can pry it from first two people’s grasp". That is pretty much spot on. I did bring some to a friend and some into work. But I ate the majority of this cake on my own! Did I just admit that? How embarrassing! Maybe next week I'll make another salad just to even things out.. ;)

Ok, probably not.

And now, on to the recipe!

Raspberry Buttermilk Cake
from Smitten Kitchen

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional, I used more like 1 teaspoon; I like lemons)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries

  
Directions:
1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and 2/3 cup sugar until pale and fluffy, then beat in vanilla and zest (if using). Add egg and beat well.

 4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.  (Note: I don't know why alternating this way is important, but I did it anyway...)
5. Spoon batter into cake pan and smooth out the top. Scatter raspberries evenly over batter and sprinkle with remaining 1 tablespoon sugar.

 6. Bake until cake is golden and a wooden toothpick inserted into center comes out clean, 15-20 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool 10 to 15 minutes more. Invert onto a plate. (Apparently it is important to be patient during this step...).

Review: 
Delightful. This cake was light and fluffy and delicious. The sugar sprinkled on top is the icing on the cake (so to speak) as it made each bite crunchy and sweet. I was disappointed to find that the sugar dissolved somewhat after a day, but I guess that's just a good excuse as to why this cake should be eaten on day one. Also, if you are not a big fan of lemon, by all means, skip adding the lemon zest. I liked it, but I think the cake would be divine without it as well.  The only trouble I had with this cake was inverting it onto a rack to cool. I guess I need more practice with that (or I need to be more patient). My cake fell apart somewhat...how heartbreaking! Nah, actually, it didn't really make a difference, maybe not a beautiful looking cake after that, but once I cut it into pieces, it was impossible to tell there had been a problem. Whew!

My delicious mess:

 Here's the beautiful picture from before I made that mess:

Yum!!

Regards,

-Jessica