Thursday, June 18, 2009

Faux Buttermilk Raspberry Cake

First off, there is a cute little froggie underneath my back step. I wasn't quick enough to take a picture, but in honor of the little guy, here is the little guy's relative. Super Frog!

I am a huge fan of and I have a whole folder in my yahoo account that is dedicated to links of recipes I've seen on there and want to try. And there are tons of emails saved, some w/ more than a few links attached.

This recipe I found on one of them... Can't remember which one, but I just bought a bunch of raspberries and had no clue what to do with them. So when I saw this and saw how simple it is, I decided this was gonna be the one. Thankfully, I didn't have to make cookies like I originally planned since my manager said she was going to make them too. So I let her and figured I could make this for my mom. Although, those cookies will be made!!!

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2/3 cup sugar plus 1 1/2 tbsp, divided
1/2 stick (4 tbsp) butter, softened
1/2 tsp vanilla extract
1 egg
1/2 cup shaken buttermilk***
1 cup fresh raspberries

Preheat oven to 400 degrees, spray a 9 inch round baking dish with cooking spray oil.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a mixer, cream the butter and sugar until light and fluffy. Add the vanilla, then beat in egg.
At low speed, mix in the flour mix in three batches, alternating with the buttermilk but ending and beginning with the flour. Basically, add 1/3 of the flour mix, 1/2 of the buttermilk, 1/3 of the flour mix, 1/2 of the buttermilk, then the final 1/3 of the flour mix.
Pour the batter into the prepared pan, and smooth the top. Scatter the raspberries on top or make a design. Sprinkle the 1 1/2 tbsp sugar over the cake before baking.
Bake for 20-25 minutes (I only baked for 20 min and it probably could have been taken out at 18 min, but still fabulous. Serve warm, or room temp. Refridgerate the leftovers because of the milk inside, but pop it in the microwave for 15 seconds to warm it through first.

***I said "faux" in the title b/c I didn't use an actual carton of buttermilk. Since it was such a small amount and I didn't need the rest of what would have been in the carton, I took a 1/2 cup of milk and whisked a 1/2 tbsp of lemon juice (or white vinegar) and let it sit for 10 min. Instant buttermilk!I really should have put more raspberries than this in it :( I wasn't thinking I guess...
They disappeared! It's almost like they aren't in there!If you spray it enough, it will be very easy to get out of the pan. Just flip it upside down onto the palm of your hand then place the cake board on top and flip on its bottom. Doesn't it just kinda look like a yellow cake layer? So much better though...
The raspberries completely sunk to the bottom, I think maybe b/c they weren't completely dry when I put them on on the batter. I tried, but they weren't completely dry and I had to get it in the oven! Still sooooo good though. Even thought the very very top edges look dry, they really weren't bad at all. If I had taken it out two minutes before, it probably wouldn't even have that. And the sugar on top makes a nice little addition to the texture and flavor.
It would also be very tasty with a lemon raspberry glaze, but mom was getting anxious and I had to cut it.
For a lemon raspberry glaze, just mix raspberry syrup and lemon juice and a bit of water, then add powdered sugar until you get the consistency you like. The water coule be optional depending on the tartness you like and obviously, the ratio of lemon to raspberry depends on the flavors you like the most.



elly said...

I made this last weekend, too! We really liked it. So moist & unfussy!

Laura said...

Faux buttermilk is one of my favorite tricks in the book. It looks delicious.

And, the frog was adorable. We will occasionally see them around here, but think we are a wee bit north for their comfort!

Maria said...

This is the third time I'm seeing this so I guess it is a must try recipe! Looks great, whether the raspberries sank to the bottom or not (same thing happened to me with a strawberry cake).

NikiTheo said...

I honestly think they were too wet. Next time I am going to coat them in a little bit of flour so they stay at least in the middle of the cake and also make sure they are completely dry! :)

♥peachkins♥ said...

It looks delicious. I just wish there's raspberries here..

Conor said...

Looks great! I like the sunken raspberries... they're a little surprise when you cut into the cake :) To get them to stay on top though, could you perhaps add them part way through the cooking time instead?

(btw, it is nice to know other people are also terribly addicted to foodgawker and tastespotting)

Jenn @ youknow... that blog? said...

I always make "buttermilk" that way - it's pointless to purchase it in any quantity if you're not cooking with it all the time, isn't it?

This looks lovely - I'm definitely going to try it!

I'm on a blog hopping adventure today - will be carrying on via someone else's comment left on your blog! Got to you via a comment left on "Hold the Beef".

You're invited to stop by my blog any time :)

Carolyn Jung said...

I wonder if tossing the raspberries first in a little flour might keep them from sinking to the bottom? That's an old trick people use when making blueberry muffins or coffee cake.