I've dreamed of this cake all weekend since I made it Thursday night after getting home from work. After an evening full of hearing DV, there's nothing quite as soothing as baking a cake. AND, given just a quick stop by the organic store, I was well on my way to dessert bliss.
The line up:
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup & 1 and 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1/2 tsp lemon zest
1 large egg
1/2 cup well shaken buttermilk**
1 cup raspberries (about 5 ounces)
Directions:
1) Preheat oven to 400°F 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 sugar with an electric mixer at medium-high speed until pale and fluffy (about two minutes). 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 (it will seem pretty thick) into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons 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 (if you can contain yourself). You can either keep cake in pan or take it out to cool on a rack then invert onto a plate.
**Supposedly you can make your own buttermilk at home (although I have not tried). You add one teaspoon of vinegar or lemon juice to one cup of milk and let it sit until it clabbers (anyone know what that means?), about 10 minutes. Then, Voila, buttermilk!
1 comment:
I can affirm that it was in fact delicious. Very moist and fluffy, great flavor: a little sweet from the sugar and a little tangy from the lemon zest and raspberries.
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