Raspberry Buttermilk Cake

posted on: Monday, June 1, 2009

We've been doing a good job using up all our raspberries. We still have some in the freezer for future recipes so keep the suggestions coming. The Food Librarian inspired me to make this buttermilk cake. This recipe is from the June 2009 Gourmet Magazine. The cake was gone in less than 5 minutes. It's seriously that good specially if served with some nice warm Matte tea, and drizzled with sweetened condensed milk...humm...I'm wishing it was Sunday afternoon all over again.

Raspberry Buttermilk Cake

  • 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 1/2 tablespoons sugar, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup well-shaken buttermilk
  • 1 cup fresh raspberries (about 5 oz)
  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. 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.

  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

  5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.

  6. 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.
original recipe found HERE


  1. seriously!!! you always speak to my stomach! that sounds delish. I wish I could find some cheap berries over here. love em!

  2. Delicious!!! I love it and need to make this version! :)

  3. I like the sound of this, yum! Buttermilk is something I've only recently started working with and it makes a big difference doesn't it. Thanks for the recipe.

  4. I make my own buttermilk using heavy cream and vinegar or heavy cream and lemon. It does make a huge difference

  5. Love raspberry cake. Yours looks wonderful. I recently made one and would love to try your recipe! Thanks!

  6. This looks delicious! I think I'll grab the June issue while I'm out today. Great post.


  7. I have SO missed your blog! (haven't been on the comp blog stalking in a while!) But just so you know, I've missed you. :)

  8. OK...I made this friday night! It was SOOOOO Good. of course morning sickness kicked in the next day and I can't seem to finish it. But I shared with neighbors and they all loved it. thanks for adding another favorite to my cook book!

  9. yay,
    i'm so glad you liked it and the recipe worked

  10. I just picked up some raspberries and was looking for a new recipe - might have to give this a try as it looks delicious.

  11. ladyberd,
    it's really easy. I'm sure you'll like it


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