Let them eat cake!

I like how this cake is infinitely adaptable. You can basically use any type of berry - strawberry, blueberry, raspberry, etc. We baked this for my godparents, who came over for coffee on Sunday. They really enjoyed it. As you can see, only one slice left for the Quatchis!



Raspberry Buttermilk Cake
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup sugar plus extra to sprinkle
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup buttermilk
1 cup fresh raspberries


Preheat oven to 400 F. Prepare 9-inch round cake pan with butter and flour.


Whisk together flour, baking powder, baking soda, and salt. Set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla. Add egg and beat well.


At low speed, mix in flour mixture in batches with buttermilk. Spoon batter into cake pan, smoothing top. Scatter raspberries over top and sprinkle with sugar.


Bake until cake is golden and a wooden pick inserted into centre 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.


Source: Smitten Kitchen