Prep 15 mins
Cook 30 mins
A quick and easy recipe from Gourmet Magazine (June 2009) for a tender buttermilk cake topped with a nice, sugary crunch. This recipe works with any berries (including frozen). Make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream.
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 cup unsalted butter, softened
- 2⁄3 cup sugar, plus
- 1 1⁄2 tablespoons sugar, divided
- 1⁄2 teaspoon pure vanilla extract
- 1 large egg
- 1⁄2 cup well-shaken buttermilk
- 1 cup raspberries (about 5 ounces)
- Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
I made this for our Sunday morning breakfast using fresh raspberries. It was excellent and I will definitely make this again. Made for Think Pink Tag - October 2010.
Easy, light and delicious. I generally top with creme frache for dessert. It's also a nice breakfast or brunch bread. Thanks for sharing this.
Wonderful recipe! It was such a hit last week, Im making it again today!