Raspberry and Buttermilk Cake
I really like discovering delicious new recipes, especially when you weren't looking for them. It feels like stumbling across some hidden treasure. This cake is exactly that. I found this one in Smitten Kitchen as I was googling for a recipe that I could use up the buttermilk that I had leftover from a banana cake baking session. Fortuitously, I happened to have all the ingredients at hand. Winner! So, I just got up and started baking the cake :)
If you don't have buttermilk, you can substitute it with natural yoghurt but it doesn't quite taste the same. Better yet, I have since learned how to make my own buttermilk, the cheat's way. The proper way requires either churning butter and using the leftover milk (hence the name, buttermilk) or shaking a pot of double cream for a l.o.n.g time for the same effect.
The raspberries all sank to the bottom the first time I made this (the cake still tasted scrumptious). I had a hypothesis that the fruit wouldn't sink if I first lightly powdered them with flour before I added them to the cake batter. So, I tested this out the second time I made this cake. I poured the batter into two cake tins and scattered in one, lightly floured raspberries, and the other with bright, red raspberries. When both cakes turned out beautifully with raspberries floating dreamily on top, I was flummoxed as to why the first time round had been a disaster. However, now I'm remembering that I forgot to preheat the oven and so the batter was left out for a while, so maybe the raspberries sunk then... *sigh* Basic common sense, Miss Cha - remember to switch on the oven and turn on the cooker at the mains so that the oven can actually preheat.
List of Ingredients
- 55g/2oz unsalted butter
- 135g/5oz caster sugar (for the cake) + 1 tbsp of caster sugar (to sprinkle on top of the raspberries)
- 1/2 tsp vanilla extract
- grated zest of half a lemon
- 1 large egg, beaten
- 130g/4.5oz plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 125ml/4fl oz buttermilk, stirred
- 140g/5oz of raspberries
Top Tip: you can substitute the raspberries with other berries. I imagine that blueberries would taste heavenly, or cherries with almond flakes on top...
1. Preheat the oven to 200°C/400°F or Gas Mark 5 and line a 18-20cm cake tin, or alternatively dust it lightly with flour.
2. Cream the butter and sugar together for about 2-3 minutes with an electric mixer (I finally got one!) or 5-7 minutes by hand.
3. Mix in the vanilla extract, the lemon zest, and then finally the egg.
4. In a separate bowl, measure out the flour, baking powder, bicarbonate of soda and salt.
5. Slowly add 4. and the buttermilk to the wet mixture. I'd recommend adding the flour in three batches, alternating each time with the buttermilk. This way, it will be easier to mix and the mixture won't curdle. If you're doing this with an electric mixer, do it at a low speed.
6. Spoon the mixture into the tin, smooth the top, then scatter the raspberries evenly on top of the mixture. Sprinkle 1 tbsp of caster sugar over the raspberries.
7. Pop it into the centre of the oven and let it bake for about 20-25 minutes, or until the tester/knife comes out clean.
8. Let it rest in the tin for about 10 minutes, and then cool on a wire rack.
The verdict? Well, this cake is a winner in my eyes. Its simple to bake and you can make this cake and eat it within an hour. It is wonderfully moist from the buttermilk and the raspberries lend a lovely freshness to it. Also, the cake tastes delicious, even when the berries have sunk to the bottom. If that happens to you (and I don't think it should as long as you remember to preheat the oven) here's how I remedied it - by serving the cake, turned upside down. You could also sprinkle lots of icing sugar on it.
p.s. The cake freezes well too. Wrap it up twice with foil and a plastic bag to freeze it. Just take it out the freezer the night before and leave it on the side to defrost it - simple.