Buttermilk Cake with Raspberries

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I am upset that the summer is coming to an end for many reasons- one of which is the end of fresh berry desserts! This cake is very moist with a fabulous crispy sugar top. It can be made with either blackberries or raspberries and is quick to make. It is a dessert but we ate it for breakfast without the whipped cream. Isn’t a coffee cake really a dessert? 🙂 It was a treat for the last day of summer vacation. The tartness of the berries have a nice balance with the sweetness of the cake. Delicious! This recipe is from Food and Wine, contributed by Amelia O’Reilly and Nico Monday.

Yield: Makes one 9-inch cake
  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup plus 1 1/2 tablespoons sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 1/4 cups blackberries OR raspberries, plus more for serving
  • Sweetened whipped cream, for serving, if desired
  1. Preheat the oven to 400°. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment.
  2. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a handheld electric mixer, beat the butter with 2/3 cup of the sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan; smooth the top.
  3. Scatter the 1 1/4 cups of berries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 20 minutes (on convection), or until a cake tester inserted in the center comes out clean.
  4. Transfer the cake to a rack to cool for 10 minutes, then turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve the buttermilk cake with whipped cream and more berries, if desired. (We ate it warm, without whipped cream, and it was great.)

If you like this you may also like: Strawberry Summer Cake

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Buttermilk Cake with Raspberries

  1. The end of fresh berry desserts…nooooo! I should be ok as I have no doubt you’ll be posting delightful recipes of whatever is in season next:)

  2. Pingback: Buttermilk Cake with Raspberries | Fridgeir

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