Monday, October 24, 2011

Raspberry Buttermilk Cake

Thanks again Smitten Kitchen. I do believe this IS my go-to cake from now on. For like, um, everyday?!

The Toddler was super excited about helping with this one.  I do believe I she just discovered 'cake batter' and realized its awesomeness. Plus she really likes raspberries also!
I've made this recipe at least 5 times already. Doubled. With cherries and with apples and crumb topping. What a win.

Buttermilk Cake
(2- 9" round)
1 Cup Milk
1 TBS Lemon Juice

2 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Stick unsalted Butter, softened
1  1/3 C Sugar
2 Tbs Sugar (for topping)
1 tsp Vanilla
2 Eggs
*1 tsp Lemon Zest (optional) I've made with and without based on availability
*2 Cups of fruit Raspberries, cherries etc. 1 cup for each cake

Butter and flour each pan.  To make buttermilk, in a large measuring cup add lemon juice to milk, stir and set aside.
In smaller bowl whisk flour, baking powder, baking soda and salt.
In Large bowl beat butter & sugar with electric mixer.  Beat in vanilla and zest.  Add egg and beat well.
On low speed mix in small batches  flour,  buttermilk,  flour,  buttermilk,  flour.

When batter is just combined then divide evenly into cake pans.  Evenly distribute fruit into each cake. Top with 1 Tbs of sugar each.
Bake at 400 degrees until golden. About 20-25 minutes

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