5 a Day…
March 25, 2011 in Uncategorized
Now isn’t this a great way to get in part of your 5 a day? I love cakes with fruit, fresh fruit that is. You won’t catch me near a cake with dried fruit. This cake was quick and simple to make, and a joy to eat. I first saw the recipe on a food blog I was stalking, ummm, I mean looking at http://smittenkitchen.com ; but the original recipe is from a June 2009 issue of Gourmet.When I made this cake, I reduced the amount of sugar and butter in the original recipe slightly, as I tend to do. It still turned out great! I’ve seen a couple of different versions of this cake online, with the fruit changing. There is an apple and cinnamon version, and a blueberry and stawberry version. I’m sure various other combinations of berries would work well too. The cake batter is versatile, and all versions of this cake seem to go down well.Here is the recipe:
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 (56 grams) unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon finely grated lemon zest (optional)
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 oz)
- Preheat oven to 400°F (200°C) 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 Tbsp sugar.
- Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 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.
You can dust the cake with icing sugar if you would like to. The next time I make this cake, I will try preheating the oven and baking it at 180°C. The temperature stated in the recipe (200°C) was a bit too hot, well at least for my oven.And trust me…there will be a next time