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 tastespotting.com and foodgawker.com. 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
1/2 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.