Raspberry Buttermilk Cake

With berries no longer in peak season, but still wanting to enjoy them, this light cake is a perfect way to extend the summer.  Adapted from Smitten Kitchen.

Here’s what you need:

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons softened butter

2/3 cup sugar

1/2 teaspoon vanilla extract

1 teaspoon lemon zest

1 egg

1/2 cup buttermilk

1.5 cups raspberries

Here’s what you do:

1.  Preheat the oven to 400 degrees with the rack in the middle.  Butter a 9 inch cake pan.

2.  In a medium bowl, mix together the flour, baking powder, baking soda, and salt.

3.  In a large bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy.  Then beat in the vanilla and lemon zest.  Finally, beat in the egg.

4.  Working in batches, at low speed, beat in 1/3 of the flour mixture to the butter mixture and mix until just combined.  Then add 1/2 of the buttermilk to the batter, and beat until just combined.  Then repeat, ending with the flour:  add 1/3 of the flour and beat until just combined; then the remaining buttermilk and beat until just combined; and then the remaining flour and beat until just combined.

5.  Pour the batter into the cake pan and smooth with a spatula.  Dot the top of the cake with the raspberries, some upright like cups, and some upside down.

6.  Bake for 20-25 minutes, until a toothpick comes out clean.  Cool 10 minutes in the pan, 15 minutes upside down on a cooling rack, and then invert onto a plate.


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