Raspberry Buttermilk Cake

As soon as I saw this cake pop up in my google reader, I knew I had to try it. It took next to no time to put together, and it was so incredible. It was light and fluffy and had just the right amount of raspberries. Definitely put this on your "must try" list! (This cake is incredibly thin, so I don't think it would sufficiently fill more than 6 people. Then again, we are "cake people" so it may just be us. :-) )

Raspberry Buttermilk Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk*
1 cup fresh raspberries (about 5 oz)
1-1 1/2 Tbsp. powdered sugar

*I never buy buttermilk for recipes. Instead, I add 1 Tbsp. of white vinegar to 1 cup whole milk and let sit for 5-10 minutes. For this recipe, just take 1/2 cup of that mixture.

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

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup granulated 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.

On low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top. (If you place the raspberries face down, they will disappear in the batter. If you place them face up, they will stay empty, like cups. Both were equally delicious!)

Bake for 20-25 minutes, or until cake is golden and a wooden pick inserted into center. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate and sprinkle with powdered sugar. Serve with a scoop of vanilla bean ice-cream.

Source: adapted from Smitten Kitchen, originally from Gourmet Magazine