This cake was delicious. It is definitely not the most "special" cake, but in its own way is perfect as an "every-day" type of cake. It is somewhat addicting, and I personally could sit down and eat a piece everyday with a cup of hot tea.
As far as I know, this recipe was supposed to come out a little differently once baked than mine turned out. I would suggest only lightly putting the raspberries on top of the batter, and not pushing them down much if at all. You see, after this cake bakes, you are supposed to see the raspberries on top as the end result. I think that I pushed them too far down, thus making them get buried by the batter. Still tasted great though!
Adapted from Gourmet, 2009
If you like any other berries, I'm sure this would be great with black berries, or blueberries as well!
Makes one thin 9-inch cake to serve 8 people.
Raspberry Buttermilk Cake
1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)
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 and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.
At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) 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.