Raspberry Buttermilk Cake

As you can probably imagine, a soft, yet crispy cake studded with fresh raspberries would make a pretty delicious dessert on any day of the week. And if that’s what you actually did imagine, you would be ever so prescient. And correct. This is one helluva delicious cake.

Simple, yes. But isn’t that often the way with the best things in life? Simple, yet oh so extraordinary. The cake is a breeze to put together. The recipe will have you adding ingredients in a particular order, but I can attest to the fact that if you just combine the wet ingredients with the dry and scrape it into the tin, your cake will definitely not suffer for your laziness. Nor mine.

So keep it simple, but please do make this when you have access to beautifully fresh raspberries. You will most definitely be rewarded with one of the best cakes you’ve had in quite some time. Top it with a little sweetened creme fraiche or ice cream if you’d like, but honestly, it doesn’t need it. It’s that good.

Click here for a printable recipe

Recipe Courtesy of Bon Apetit

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 plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

1/2 cup well-shaken buttermilk

1 cup fresh raspberries (about 5 ounces)

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.

Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.

At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.

Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 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.