Raspberry Buttermilk Cake Recipe
Raspberry Buttermilk Cake Recipe
Raspberry Buttermilk Cake Recipe
com
Řǻșpběřřỳ Bųțțěřmįŀķ Čǻķě
BỲ MĚĿİȘȘǺ ŘǾBĚŘȚȘ ĢǾŲŘMĚȚ JŲŇĚ 2009
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7/24/2017 Raspberry Buttermilk Cake recipe | Epicurious.com
İňģřěđįěňțș Přěpǻřǻțįǿň
1 cup all-purpose flour Preheat oven to 400°F with rack in middle. Butter and
flour a 9-inch round cake pan.
1/2 teaspoon baking
powder Whisk together flour, baking powder, baking soda, and
salt.
1/2 teaspoon baking soda
Beat butter and 2/3 cup sugar with an electric mixer at
1/4 teaspoon salt medium-high speed until pale and fluffy, about 2
1/2 stick unsalted butter, minutes, then beat in vanilla. Add egg and beat well.
softened At low speed, mix in flour mixture in 3 batches,
alternating with buttermilk, beginning and ending with
2/3 cup plus 1 1/2
flour, and mixing until just combined.
tablespoons sugar, divided
Spoon batter into cake pan, smoothing top. Scatter
1/2 teaspoon pure vanilla
raspberries evenly over top and sprinkle with
extract
remaining 1 1/2 tablespoons sugar.
1 large egg
Bake until cake is golden and a wooden pick inserted
1/2 cup well-shaken into center comes out clean, 25 to 30 minutes. Cool in
buttermilk pan 10 minutes, then turn out onto a rack and cool to
warm, 10 to 15 minutes more. Invert onto a plate.
1 cup fresh raspberries
(about 5 ounces)
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