In this article, we will explore a delicious and easy-to-prepare recipe.
Raspberry Buttermilk Cake: A Delightful Fusion of Sweet and Tangy
There’s something uniquely satisfying about a cake that strikes the perfect balance between sweetness and a hint of tartness. Our Raspberry Buttermilk Cake is precisely that—a delightful fusion that combines the tangy zest of buttermilk with the sweet succulence of fresh raspberries. Whether you’re planning a weekend brunch or simply want to surprise your family with a sweet treat, this cake promises to be a hit.
The Ingredients
The beauty of this Raspberry Buttermilk Cake lies in its simplicity. It calls for ingredients that you likely already have in your pantry and refrigerator:
- All-Purpose Flour (1 cup): The foundation of our cake, providing the perfect structure.
- Baking Powder & Baking Soda (1/2 teaspoon each): These leavening agents ensure a nice rise, giving the cake a light and fluffy texture.
- Salt (1/4 teaspoon): Just enough to enhance the flavors without overpowering them.
- Unsalted Butter (1/4 cup, softened): Adds richness and a creamy texture.
- Sugar (2/3 cup + 1 1/2 tablespoons): Divided to sweeten both the batter and the raspberry topping.
- Vanilla Extract (1/2 teaspoon): A hint of vanilla that rounds out the flavors beautifully.
- Large Egg (1): Provides structure and binds the ingredients together.
- Buttermilk (1/2 cup): Its tangy flavor pairs perfectly with raspberries, adding moisture to the cake.
- Fresh Raspberries (1 cup): These juicy gems are the star of the show, providing bursts of flavor in every bite.
Step-by-Step Directions
Preparation:
Begin by preheating your oven to a toasty 400 degrees F (200 degrees C). This high temperature will help the cake rise quickly, locking in moisture and flavor.
Pan Prep:
Cut a round piece of parchment paper for a 9-inch round cake pan. Spray the pan with flour baking spray, place the parchment at the bottom, then spray again. This ensures easy removal and prevents sticking.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
Cream the Butter and Sugar:
In another bowl, beat together the softened butter and 2/3 cup of sugar using an electric mixer on medium-high speed. Aim for a light and fluffy texture, approximately 3 minutes. Then, add the vanilla extract and mix until combined.
Integrate the Egg:
Beat in the egg, ensuring it’s fully incorporated into the mixture.
Combine Wet and Dry Ingredients:
With your mixer on low, add the flour mixture in three parts, alternating with the buttermilk. Start and end with the flour to ensure a smooth batter. Mix until just combined to avoid overworking the batter.
Assemble the Cake:
Pour the batter into your prepared cake pan, smoothing the top with a spatula. Scatter the fresh raspberries over the batter and sprinkle with the remaining 1 1/2 tablespoons of sugar for a sweet, caramelized top.
Bake to Perfection:
Bake the cake for 25-30 minutes, or until it’s golden and a toothpick inserted into the center comes out clean.
Cooling and Serving:
Let the cake cool in the pan for 10 minutes. Carefully invert the cake to remove it from the pan, peel off the parchment, and place it right side up on a wire rack. Allow an additional 10-15 minutes for cooling, then serve warm for the best flavor experience.
A Nutritional Overview
This Raspberry Buttermilk Cake is not just a treat for the taste buds but also a moderate indulgence:
- Calories: 206 per serving
- Carbohydrates: 33g
- Protein: 3g
- Total Fat: 7g (of which 4g is saturated)
- Fiber: 1g
- Sugar: 20g
Conclusion
Baking this Raspberry Buttermilk Cake is a delightful journey from start to finish. The tanginess of the buttermilk paired with the fresh, juicy raspberries creates a flavor profile that is both refreshing and comforting. Whether enjoyed as a breakfast treat, an afternoon snack, or a light dessert, this cake is sure to become a staple in your baking repertoire. Share it with friends and family, and watch it disappear slice by slice!
Raspberry Buttermilk Cake
Ingredients
Equipment
Method
- Preheat the oven to 400 degrees F.
- Cut a round piece of parchment paper to fit the bottom of a 9-inch round cake pan. Spray the pan with flour baking spray, place the cut parchment round in the pan, then spray again.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, beat together the butter and 2/3 cup sugar with an electric mixer on medium-high until light and fluffy, about 3 minutes. Then beat in the vanilla. Next, add the egg and beat until incorporated.
- At low speed, combine the flour mixture with the butter mixture in 3 batches, alternating with the buttermilk. Begin and end with the flour and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Scatter the raspberries over top of the batter, then sprinkle with the remaining 1 1/2 tablespoons of sugar.
- Bake for 25-30 minutes or until the cake is golden and a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then, invert the cake to remove it from the pan. After removing the parchment paper, place the cake right side up on a wire rack. Allow the cake to cool 10-15 more minutes. Serve warm.
Notes
