In honor of raspberry high season, we are sharing this rich, delicious cake from Maria Reidelbach’s Stick to Local Farms Cookbook. This recipe is excellent with any fresh fruit—blueberries, sliced peaches, or whatever is in season.
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Not sure where to get raspberries, check out our guide to U-Pick Berry Farms in the Hudson Valley.
Raspberry Buttermilk Cake
8 Servings
Ingredients
- 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 sugar
- 1/2 teaspoon pure vanilla extract
- 1 large eg
- 1/2 cup buttermilk or yogurt
- 1 cup fresh raspberries (or other fruit!)
- 1 1/2 tablespoons sugar
Method
- Preheat oven to 400°F with rack in middle. Butter a 9-inch round cake pan and sprinkle with flour, tapping to coat evenly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- in a large bowl with an electric mixer, beat butter and sugar until pale and fluffy, about 2 minutes. Then beat in vanilla. Add egg and beat well.
- At slow speed, mix in flour mixture in 3 batches, alternating with buttermilk or yogurt, beginning and ending with flour, mixing until just combined.
- Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with 1 1/2 tablespoons sugar.
- Bake until a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack to finish cooling. Invert onto a plate to serve.
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Stick to Local Farms Project
