Raspberry Buttermilk Cake (adapted Gourmet magazine recipe from Smitten Kitchen)

Posted on: August 11, 2009


It’s been 2 months since I moved into my new place, and finally I can say it feels like home.

I’m still missing parts of my standmixer and am in the process of stocking shelves with all the usual baking necessities, but I couldn’t wait any longer. I needed to BAKE! To christen the oven and my new baking space, I chose a simple cake recipe that I found on Smitten Kitchen‘s website. The only tweaking I did was to add chopped pecans; otherwise, though, I pretty much stuck to the recipe. Also, as with any recipe where berries are called for, I totally upped the amount–I couldn’t help myself.

So here’s the recipe. I actually baked mine in a loaf pan which turned out fine.

Raspberry Buttermilk Cake (adapted from Smitten Kitchen and Gourmet, 2009)

1 cup (130g) all-purpose flour

1/2 tsp (2g) baking powder

1/2 tsp (2g) baking soda

1/4 tsp salt

1/2 stick (56g) unsalted butter, softened

2/3 cup (146g), plus 1 1/2 tbsp (22g) sugar, divided

1/2 tsp vanilla extract

1/2 tsp grated lemon zest (optional)

1 large (57g) egg, room temp.

1/2 cup buttermilk, well-shaken

1 cup fresh raspberries (I used about 1 1/2)

1/2 cup pecans, roughly chopped

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 and pecans 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.


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  • Mama Leah: Well, my darling, I am extremely impressed and inspired. I, of course, don't have one iota of the culinary skills that you have (except for baking, b
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