In case anyone was wondering, I haven’t disappeared just yet. I’ve felt a little uninspired lately, though, and when I get busy with work and nonbloggy pursuits, I tend to take a minimalist approach to cooking. However, I couldn’t resist this delightful entry in the June issue of Gourmet, especially since it fell under the heading of Quick Kitchen.
Since the article said that the cake only serves 6, I made two of them. This ended up being plenty for 15 people, so unless your friends or family like huge slices, one cake is probably just fine for 6-8 people. The crumb is tender and moist thanks to the buttermilk, and the appearance is charmingly bumpy and rustic, with little pockets of red berry peeking through. My mom has already posted this recipe on her refrigerator door, ready for a summer’s worth of variations with all kinds of fruit and berries. You might just want to do the same!
Raspberry Buttermilk Cake
Adapted from Gourmet, June 2009
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (4 ounces) unsalted butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1/2 teaspoon vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 6-ounce container fresh raspberries (about 1 cup)
Preheat oven to 400ºF. Butter a 9-inch cake pan and line with parchment; butter parchment.
Whisk together flour, baking powder, baking soda, and salt in a medium bowl. With a standing or hand mixer, beat butter with the 2/3 cup sugar until light and fluffy, about 2 minutes. Add vanilla extract and egg, beating thoroughly. Turn speed to low and alternate adding flour mixture and buttermilk, mixing until just combined. Spread batter into prepared pan, smoothing the top. Scatter the raspberries evenly over the top (no need to push them down) and sprinkle with the 1 tablespoon sugar.
Bake at 400º for about 25-30 minutes or until cake is golden and a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then transfer to a rack to cool completely.