Smitten Kitchen's Buttermilk Raspberry Cake Recipe

Looking for an easy Smitten Kitchen's Buttermilk Raspberry Cake recipe? Learn how to make Smitten Kitchen's Buttermilk Raspberry Cake using healthy ingredients.


Submitted by amyrobynne

Makes 8 servings



http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/

Recipe Ingredients for Smitten Kitchen's Buttermilk Raspberry Cake

130 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
168 g sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 large egg
1/2 cup buttermilk
140 grams fresh raspberries

Recipe Directions for Smitten Kitchen's Buttermilk Raspberry Cake

  1. Preheat oven to 400F with rack in middle. Butter and flour a 9-inch round cake pan.

  2. Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using. Add egg and beat well.

  3. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.Spoon batter into cake pan, smoothing top. Scatter (see Note) raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons (22 grams) sugar.

  4. Bake until cake is golden and a wooden pick inserted into center 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. Invert onto a plate.

  5. [Baking time updated, shortened, after so many of you concurred that this cake bakes crazy quickly.]

  6. Note: Directions like ?scatter? always scare me. Where?s the science? Here?s what my neuroses taught us: the ones that were downward were almost all swallowed by the batter. The "o" ones stayed empty, like cups. Both were delicious.

  7. Make your own almost-buttermilk: No need to buy buttermilk especially for this or any recipe. Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes. Voila, buttermilk!

Categories

Dessert

Nutrition Facts
Serving Size 84.7g
Amount Per Serving
Calories
216
Calories from Fat
61
% Daily Value*
Total Fat
6.8g
10%
Saturated Fat
3.9g
20%
Trans Fat
0.0g
Cholesterol
42mg
14%
Sodium
219mg
9%
Potassium
109mg
3%
Total Carbohydrates
36.5g
12%
Dietary Fiber
1.6g
6%
Sugars
22.6g
Protein
3.3g
Vitamin A 4% Vitamin C 8%
Calcium 4% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
    Bad points
  • Very high in sugar
  • Contains alcohol
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